Shakshuka
Eggs gently cooked in a spiced tomato and pepper sauce, topped with feta and parsley and served with bread.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 33 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 1Yellow onion, chopped
- 2Bell peppers, red, in strips
- 3 clovesGarlic, sliced
- 3 tbspOlive oil
- 1 tspCumin
- 2 tspPaprika
- 3 mlChili flakes
- 800 gCrushed tomatoes, 2 cans
- 1 tspSugar
- to tasteSalt
- to tasteBlack pepper
- 8Eggs
- 100 gFeta
- ½Parsley, pot
On the side
- 8 slicesBread, sourdough if you have it
Method
- Chop the onion, slice the peppers into strips and slice the garlic.
- Fry the onion and peppers in the oil in a large frying pan with a lid until soft, about 5 minutes. Add the garlic, cumin, paprika and chili flakes and fry for another minute.
- Add the crushed tomatoes and sugar, season with salt and pepper and bring to a boil.
- Let the sauce simmer uncovered for 6 minutes, until slightly thickened.
- Chop the parsley, crumble the feta and slice the bread.
- Make eight hollows in the sauce with a spoon and crack an egg into each.
- Cover and cook the eggs on low heat for 6–8 minutes, until the whites are set but the yolks are still runny.
- Scatter over the feta and parsley and serve straight from the pan with the bread.
The cost is estimated from Swedish grocery prices.
