Ingredients
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
Eggs
Pita breads
To serve
How it's done
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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