Ingredients:
1 onion, chopped
2 garlic cloves, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 can (400 g) of tomatoes in their own juice
2 tbsp. tomato paste
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. cayenne pepper (optional)
4 eggs
2 tbsp. olive oil
salt and pepper to taste
fresh cilantro or parsley for garnishing
Preparation:
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic until soft, about 5 minutes.
Add the red and yellow peppers; cook for another 5 minutes.
Stir in the tomato paste, tomatoes in their own juice, ground cumin, coriander, paprika and cayenne pepper. Bring to the boil, then reduce the heat and simmer for about 10 minutes until the sauce thickens.
Make four small indentations in the sauce and gently beat an egg into each one.
Cover the skillet with a lid and cook until the eggs reach the desired doneness, about 5-7 minutes.
Serve the shakshuka hot, garnished with fresh cilantro or parsley.
