Shakshuka – eggs in tomato sauce

Ingredients (serves 2)

• Egg (4 pcs)220 g
• Tinned tomatoes400 g
• Bell pepper150 g
• Onion100 g
• Olive oil10 g

Also: Garlic, cumin, sweet paprika, chilli, parsley, salt

Method

1. Get ready: finely chop the onion, cut the pepper into thin strips and thinly slice 2 garlic cloves.
2. In a frying pan with a lid, heat 1 tbsp olive oil (10 g) over medium heat. Soften the onion, pepper and garlic for 7 min. If they start to catch, add a splash of water.
3. Add the cumin, sweet paprika and chilli and stir. Add the tomatoes and season lightly with salt.
4. Cook over medium heat for 10 min until the sauce thickens, stirring now and then.
5. Use a spoon to make 4 hollows in the sauce and crack an egg into each.
6. Cover and cook over low heat for 5–6 min, until the whites are completely set. If you like a firm yolk, cook for another 2–3 min.
7. Sprinkle with parsley and serve straight away.