Shakshuka

Ingredients

Quantities for 4 servings.

• 800 g Tinned tomatoes
• 2 piece Red peppers
• 1 piece Onion
• 4 clove Garlic
• 6 piece Eggs
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Harissa
• 3 tbsp Olive oil
• to taste Feta and coriander
• to taste Salt

Method

1. Fry the onion and peppers in the oil for ten minutes, until the pepper is soft and sweet.
2. Add the garlic, cumin, paprika and harissa and warm them for a minute — to the smell, not to burning.
3. Pour in the tomatoes, crush them and simmer for fifteen minutes. The sauce is ready when a spoon leaves a track on the bottom.
4. Make hollows with a spoon and break an egg into each. Cover and give it five to seven minutes: the whites set, the yolks stay loose.
5. Scatter over the feta and coriander and serve it in the pan with bread.