Shakshouka

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

Vegetable

40

minutes

5

Servings

Let's get cooking!

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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