Shakshuka with Chickpeas and Harissa

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely chop the onion and garlic and soften in the oil for 5 minutes. Add the harissa and cumin and toast briefly.

   5:00
2. 2

   Add the passata and drained chickpeas, season with salt and simmer for 8 minutes until the sauce thickens.

   8:00
3. 3

   Make four hollows and slide an egg into each one.

4. 4

   Cover and cook for 6–8 minutes until the egg whites have set.

   6:00
5. 5

   Sprinkle with fresh coriander and serve straight from the pan.