Ingredients

1 onion
1 red capsicum
1 yellow capsicum
15 gr thyme, chopped
15 gr cilantro, chopped
15 gr parsley, chopped
half can of peeled tomatoes in cubes
1 tsp cumin
2 tsp brown sugar
1 bay leaf
1/2 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
4 eggs

Author of this recipe

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

Shakshuka is a one-skillet dish that's popular in Middle Eastern countries.

Rating

Preparation

Cut the onion in rings and the capsicum in cubes or strips.
Heat olive oil in a big skillet. Bake cumin for 2 minutes, add the onion rings for 2 minutes and add the capsicum, sugar, fresh herbs (keep a little cilantro apart) en bake for 5 minutes on high heat.
Add the peeled tomato cubes and a little juice from the can, kurkuma and cayenne pepper and bring to taste with salt and pepper.
Lower the heat and let simmer for 10 minutes.
Make 4 holes in the sauce and carefully add a raw egg in every hole (optional, season the eggs with a little salt and pepper)
Put a lid on th skillet and cook the eggs for about 8-10 minutes.
Serve with some fresh chopped cilantro