Ingredients
- 1 onion
- 1 clove of garlic
- 800 g diced tomatoes (can)
- 1 tbs ajvar (spicy red pepper spread)
- 2 tbs tomato paste
- 1 pinch cumin seeds
- 1 ts sugar
- salt, pepper
- 4 eggs
- 2 tbs olive oil
- 5 stalks parsley
Preparation
1. Peel the onion and garlic, cut finely, and add to the pan.
2. Heat the pan on highest level up to the roasting window, then switch to a low level and rost for approx. 1 minute. Add the ajvar and tomato paste and roast them with the other ingredients for a short time. Add the chopped tomatoes and season.
3. Heat the pan on highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area.
4. Add the eggs with the help of a soup ladle. Close the lid, leave the pan on a low level and allow the eggs to cook for approx. 13 minutes.
5. Drizzle the shakshuka with olive oil and serve with chopped parsley.
Tip
- Place each egg in one at a time using a soup ladle, press the underside of the ladle into the tomato mixture, and let the egg slide in.
- The eggs will be just soft in 13 minutes. For a runnier/more solid result, allow the eggs to cook for a shorter or longer period.
- Shakshuka is best eaten with fresh flatbread.
This recipe has been tested and approved by AMC.
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