Shakshuka with fresh tomatoes

Shakshuka with fresh tomatoes

Total: 50 min. | Active: 50 min.
vegetarian, healthy and balanced
Nutritional value / person: 489 kcal
, Fat: 23 g
, Carbohydrate: 44 g
, Protein: 24 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shakshuka

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, squeezed
½ tsp ground cumin
2 tbsp tomato puree
400 g different coloured cherry tomatoes, cut in half
2 red peppers, cut into slices approx. 1 cm wide
¾ tsp salt
a little pepper
2 dl water
100 g baby spinach

Eggs

4 fresh eggs

Pita breads

4 pita breads

To serve

200 g feta, crumbled
½ bunch basil, roughly chopped
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How it's done

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Shakshuka

Heat the oil in a non-stick frying pan. Add the onion, garlic and cumin, sauté for approx. 5 mins. Add the tomato puree, tomatoes and peppers, cook for approx. 5 mins., season. Pour in the water, simmer over a low heat for approx. 15 mins., stirring occasionally until the liquid has reduced a little. Add the spinach, allow to wilt.

Eggs

Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and leave to solidify for approx. 6 mins.

Pita breads

In a frying pan, toast the pitas one after the other (without oil) for approx. 1 min. on each side.

To serve

Scatter the feta and basil on top of the shakshuka, serve with the pita breads.

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