Bell Pepper and Egg Shakshuka

A thick, stewed tomato sauce where peppers melt away. The eggs, just set, release a creamy yolk that binds the chili and spices together.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 300
• Protein: 11 g
• Carbs: 22 g
• Fat: 17 g

Ingredients

• 3 tbsp Extra virgin olive oil
• 2 piece Yellow onion ( finely sliced )
• 2 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 3 piece Garlic ( minced )
• 800 g Round tomato ( diced )
• 1 tsp Cumin seeds
• 1 tbsp Sweet paprika
• 1 piece Hot chili pepper ( seeded and minced )
• 4 piece Egg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 20 g Flat-leaf parsley optional ( chopped )
• 1 tbsp Tomato paste

Instructions

1. Sauté the vegetables

   Heat the olive oil in a skillet. Add the onions and peppers. Cook over medium heat until the vegetables are soft and starting to color slightly.

2. Toast the spices and tomato paste

   Stir in the garlic, minced chili, cumin, paprika, and tomato paste. Stir for one minute to release the essential oils from the spices and toast the paste without burning the garlic.

3. Simmer the sauce

   Add the diced tomatoes. Simmer over low heat until the sauce thickens and the excess water has evaporated. Season with salt and pepper.

4. Poach the eggs

   Make four wells in the sauce. Crack an egg into each hole. Cover and cook until the whites are opaque but the yolks remain runny.

Chef's tips

• Do not overcook the eggs: the yolk must remain liquid to mix with the sauce on the plate.
• If the sauce reduces too quickly, add a small splash of water to keep it moist.

Storage

The vegetable base keeps for 3 days in the fridge. Only add the eggs when reheating.