Ingredients for approx. 4 servings:
1 onion
1 clove of garlic
3 red peppers
4 tbsp olive oil
1 tbsp tomato paste
3 tins of chopped tomatoes (420 ml each)
1 tin chickpeas (425 ml)
1/2 tsp chilli flakes
1 tsp paprika powder
(sweet)
1 tsp cumin
(ground)
1 tsp oregano (rubbed)
Sea salt, pepper 1 tsp sugar
8 eggs (M)
150 g feta cheese
1 pita bread
5 stalks parsley
Preparation:
1. Peel onion, garlic and chop finely. Wash the peppers, halve them, remove seeds and cut into small cubes. Sweat everything in oil for about 5 minutes. Stir in the tomato paste and sauté briefly. Then add the chopped tomatoes and the drained chickpeas. Season the vegetables with chilli, paprika, cumin, oregano, sea salt, pepper and sugar and simmer for about 10 minutes.
2. Use a tablespoon to press four wells into the sauce. Crack the eggs one by one and carefully slide into the cavities. Coarsely chop the feta cheese and sprinkle over the top. Cook the shakshuka with the lid halfway open for approx. 7 min. until the eggs are set but the yolks are still slightly runny.
3. Bake the pita bread in a 200°C oven for approx. 5 minutes until crisp and cut into triangles. Wash the parsley, shake dry, chop coarsely and sprinkle over the shakshuka and serve with the pita bread.
Preparation time approx. 60 minutes
Nutritional values per portion approx.:
Calories: 834
Joule: 3492
Protein: 45.5 g
Fat: 33 g
(FoodCentraleby ddp images)
