Shakshouka Pekonilla
recipe

A delicious and hearty breakfast where eggs are poached in a spicy tomato sauce, enriched with bacon and served with fresh herbs and dukkah.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- Several slices of bacon, chopped
- 2 1/2 tablespoons olive oil
- 4 eggs
- 1 medium red bell pepper, sliced
- 1 chopped onion
- 1 garlic clove, minced
- 400 g canned crushed tomatoes
- 2 teaspoons Moroccan spice blend
- Dried chili flakes (to taste)
- Fresh parsley
- Dukkah, for sprinkling on top
- 1/2 teaspoon sea salt
- Pepper

Instructions:

1. Heat 1/2 tablespoon of olive oil in a pan over medium heat and fry the bacon until crispy. Remove the bacon and place it on paper towels to drain excess fat.
2. In a larger pan, heat the remaining 2 tablespoons of olive oil. Add the onion, garlic, and bell pepper along with a pinch of sea salt. Sauté for 3-4 minutes until the onion and pepper soften.
3. Add the bacon back to the pan along with the crushed tomatoes, Moroccan spices, and chili flakes. Mix well and cover. Let it simmer on low heat for about 15 minutes, stirring occasionally.
4. Use a spoon to create four wells in the mixture. Crack an egg into each well and sprinkle with salt and pepper.
5. Cover the pan again and let the eggs cook on low heat until the whites are set (the yolks can remain slightly runny).
6. Finally, sprinkle fresh parsley and dukkah on top before serving.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 20 g
- Carbohydrates: 15 g
- Fat: 25 g
- Fiber: 4 g

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