Shakshouka

This eastern dish with spicy tomato sauce and egg's is a perfect brunch dish or healthy breakfast.

Vegetable

40

minutes

5

Servings

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 red bell bell peppers
1 yellow bell pepper
2 cans diced tomatoes
1 fresh chilli, chopped
1 tbsp cumin
1 tbsp sea salt
1 pinch of dried chili flakes
5 large eggs
1 fresh parsley, chopped
Salt and pepper

Preparation

1. Onions and Garlic
Heat up oil in the COMBEKK Fry Pan over medium-high heat and sauté onions for 3-5 mins. Add in garlic and cook for 1 minute.

2. Spice up
Add cumin, chilli, chilli flakes then salt and pepper stir for 1 minute. Then add chopped bell peppers, stir for 5 minutes then add diced tomatoes. Simmer for 5 mins until a bit thickened.

3. Egg's
Create 5 small “wells” for the eggs using a spoon. Crack eggs directly into the wells using the side of the COMBEKK Fry Pan. Cover with a lid. Cook the egg's around 5 minutes then top with fresh parsley and ground black pepper. Serve immediately with fresh bread.

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