for 4 pieces

Puff pastry dough

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

To bake

½ tbsp

olive oil

Shakshuka

1 tbsp	olive oil
2	garlic cloves, squeezed
1 tin	chopped tomatoes (approx. 400 g)
1 tsp	paprika
½ tsp	cumin
½ tsp	salt
4	fresh eggs

To serve

4 tbsp	plain cottage cheese
½	spring onion incl. green part, cut into thin rings
½ tbsp	sesame seeds
4 pinch	sea salt
a little	pepper

How it's done

Puff pastry dough

Roll out the dough, cut out four circles (each approx. 12 cm in diameter), place on a baking tray lined with baking paper. Weigh down the centre of each one with a slightly smaller bowl or cup so that the dough rises only at the edges during baking.

To bake

Approx. 12 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, take away the weights, brush the dough with olive oil, return to the oven for approx. 2 mins. Remove.

Shakshuka

Heat the oil in a wide pan. Briefly sauté the garlic. Add the tomatoes, paprika, cumin and salt, simmer over a low heat for approx. 5 mins. Crack the eggs one at a time, place them in the tomato sauce, cook over a medium heat for approx. 10 mins.

To serve

Spread the cottage cheese in the puff pastry rounds, top each one with an egg and the tomato sauce. Sprinkle the spring onion and sesame seeds on top, season.

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