Shakshuka Pochierte Eier (Print Version)
# Ingredients:
01 -
Olive oil for cooking.
02 -
1,5 teaspoons ras-el-hanout mix.
03 -
1 red bell pepper.
04 -
Handful of fresh parsley for topping.
05 -
1 fresh chili pepper.
06 -
1 teaspoon ground cumin.
07 -
1 teaspoon sweet paprika powder.
08 -
3 large ripe tomatoes or a can of diced tomatoes.
09 -
2 cloves of fresh garlic.
10 -
1 medium onion.
11 -
Pinch of salt, or whatever you prefer.
12 -
Chili flakes to sprinkle on (optional).
13 -
Feta crumbles for topping (optional).
14 -
Half a teaspoon of chili powder.
15 -
4 eggs.
# Instructions:
01 -
Scoop straight from the pan and toss on fresh parsley, maybe sprinkle feta or some chili flakes. Enjoy right away.
02 -
Make little dips in the sauce and crack each egg into a spot. Cover and keep on the heat about 5 to 7 minutes till the whites are done.
03 -
Tip in the tomatoes and all your spices, salt, and a bit of pepper. Gently bubble everything for 10–15 minutes.
04 -
Heat the olive oil then soften onion and garlic in the pan. Toss in the pepper strips and let them cook for five minutes till they’re tender.
05 -
Dice up your onion, mince the garlic. Slice the bell pepper into thin pieces. Peel tomatoes and cut into small bits.
# Notes:
01 -
Go for fresh produce if you want the brightest flavor.
02 -
Your sauce should be a bit thick, not soupy.
03 -
Keep the egg yolks a little runny for best results.