Shakshuka
recipe

A delicious Middle Eastern breakfast dish where eggs are poached in a spicy tomato sauce. Perfect for breakfast or dinner.
Preparation Time: 60 minutes
Serving Size: 4

Ingredients:

- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 fresh red chili
- 1 red bell pepper
- 1 can (500 g) crushed tomatoes
- 1 can (290 g) chickpeas
- A splash of water
- A splash of lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- A pinch of cayenne pepper
- A pinch of raw cane sugar
- Salt to taste
- Freshly ground black pepper
- 4 eggs
- Fresh parsley
- Good quality crusty bread

Instructions:

1. Peel and finely chop the onion and garlic.
2. Remove seeds from the chili and bell pepper, then dice them into small cubes.
3. Heat olive oil in a skillet and sauté the onions, chili, and bell pepper until soft.
4. Add the crushed tomatoes to the skillet and rinse the can with a splash of water, adding it to the skillet along with the drained chickpeas.
5. Season the sauce and bring it to a simmer. Cook on low heat for 30-40 minutes until the sauce thickens.
6. Make small wells in the sauce for the eggs and crack the eggs into them. Sprinkle a little salt on top of the eggs.
7. Cover and simmer the eggs until cooked, about 10 minutes, or place the skillet in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 5-8 minutes if using a cast-iron skillet.
8. Sprinkle chopped parsley on top and serve the shakshuka with good bread.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 40 g
- Fat: 15 g
- Fiber: 8 g

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