for 4 person

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

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.

Show complete recipe