Egyptian Shakshuka with Cumin

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely dice 1 onion and 1 pepper and cook in 1 tbsp olive oil for 5 minutes until translucent, then add 2 chopped garlic cloves and fry briefly.

   5:00
2. 2

   Add 4 diced tomatoes, season with 1 tsp cumin, 1 tsp paprika and 0.5 tsp salt and simmer for 8 minutes until reduced to a thick sauce.

   8:00
3. 3

   Use a spoon to make 4 wells in the sauce, slide 1 egg into each, cover and poach for 6 minutes until the whites are set.

   6:00
4. 4

   Sprinkle with 2 tbsp chopped parsley and serve straight from the pan.