Tomato and bell pepper stir-fry with egg

Shakshuka is an aromatic pan-fried dish from Israeli and North African cuisine. The combination of braised tomatoes, peppers, spices, and poached eggs makes this simple dish a true classic.

Traditionally, shakshuka is served directly from the pan and eaten with flatbread or baguette . It's perfect for breakfast or brunch, but also tastes great as a light lunch or dinner.

Ingredients (for 2-3 servings)

1 onion

2 red bell peppers

3 tablespoons olive oil

1 can of diced tomatoes (400 g)

1 tsp paprika powder

1 tsp cumin

4 eggs

1 handful of fresh parsley

Salt

freshly ground black pepper

Baguette or flatbread for serving.

preparation

1. Prepare the vegetables

Peel the onion and dice it finely.

Wash the bell peppers, remove the seeds and cut them into small cubes or strips.

2. Sauté the vegetables

Heat olive oil in a large frying pan.

Sauté the onion in it over medium heat for 2-3 minutes until translucent .

Add the bell pepper pieces and fry for another 4-5 minutes until they are slightly soft.

3. Prepare the tomato sauce

Add the diced tomatoes to the pan.

Add paprika powder, cumin, salt and pepper.

Mix everything well and simmer gently for 10-12 minutes until the sauce has thickened slightly.

4. Add eggs

Use a spoon to make four small indentations in the tomato sauce.

Crack each egg individually into a small bowl and carefully slide it into the indentations.

Cover the pan with a lid and let the eggs set for 5-7 minutes , until the egg white is firm and the yolk remains slightly soft.

5. Serve

Finely chop the parsley and sprinkle it over the shakshuka.

Serve directly from the pan and enjoy with fresh flatbread or baguette .