Shakshuka

The dish comes from North Africa and the Middle East and is consumed for breakfast or during the day. It is prepared on the basis of poached eggs with tomato sauce, onions, sweet peppers, and cumin. Traditionally served in a cast-iron skillet, which is cooked in the oven.

Ingredients

• 6 large eggs
• 1 large onion, cut into cubes or slices
• 3 tbsp. of olive oil
• 1 large red bell pepper, cut into cubes or straws
• 3 cloves of garlic
• chopped 2 x 400 g jars of tomato slices in their own juice
• 150 g of feta (optional)
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• a pinch of hot pepper (optional)
• salt pepper
• fresh cilantro

Directions

1. Preheat the oven to 190 degrees
2. Prepare a pan that can be placed in the oven. Heat the oil in it. Cook onions and bell peppers until soft, then add garlic, paprika, hot peppers, and cumin.
3. Add the tomatoes, mash with a fork and cook on low heat for about 10 minutes. The sauce should thicken. Add salt, pepper, and chopped feta.
4. Carefully beat the eggs so that the yolks remain intact. Add salt and pepper to the eggs.
5. Send the pan in the oven for 7-10 minutes, depending on how ready the eggs are. Shake with fresh cilantro before serving. It tastes best with gray bread.