A pan full of flavor. Our red shakshuka with roasted peppers and fresh tomatoes is a real delight. Add to that the poached eggs and the aromatic flavor of fresh coriander, black cumin and sumac, and this skillet dish is an experience. Whether for breakfast, lunch or dinner, shakshuka simply tastes good every time. Add a piece of fresh bread or baguette - just perfect!
recipe for 2-4:
1 clove of garlic
1 medium onion (100-120g)
2 red peppers (200-250g)
3 tablespoons olive oil (30g)
1 tsp cumin seeds
2 tbsp tomato paste (40g)
1 tbsp. red bell pepper flakes (6g) - alternatively ½ tsp. paprika powder
1 can of chopped tomatoes (400g)
2-3 tomatoes (250-300 g)
100 g feta
4 eggs
½ tsp black cumin seeds
¼ tsp sumac
4 stalks fresh coriander or flat leaf parsley.
1. finely dice onions. Quarter peppers & cut into strips. Cut tomatoes into cubes.
2. heat olive oil in a pan and sauté diced onions until translucent.
3. Squeeze garlic through a garlic press and add to onions along with cumin. Fry together for another 2-3 minutes.
4. add paprika and tomato paste and fry for a few minutes as well.
5. add bell pepper flakes and diced tomatoes and stir in. Then deglaze with canned tomatoes and bring to a boil over medium heat.
6. Make four wells in the pan with a spoon or spatula and crack an egg into each well. Crumble feta over the top and cook with the lid on for 8-10 minutes until the eggs are set.
7. Serve with fresh bread or baguette.
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Негізгі бет Delight from the pan! Delicious shakshuka with peppers & eggs in tomato sauce
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