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🍽️ Quick Shakshuka

198 kcal · 30 min · 4 servings

Ingredients

• 600 g chunky tomatoes (can)
• 6 spring onions
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tsp cumin
• 1 pinch cayenne pepper (or chili flakes)
• 4 eggs
• 0.5 bunch parsley or cilantro (10 g)
• 1 tbsp sesame seeds

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Cut the spring onions into small rings.
3. 3. Peel the garlic cloves.
4. 4. Slice the garlic into thin pieces.
5. 5. Heat the olive oil in a large pan.
6. 6. Add the spring onions, garlic, and cumin to the hot pan.
7. 7. Sauté the ingredients over medium heat until they become translucent.
8. 8. Add the tomatoes, cayenne pepper, salt, and pepper to the pan.
9. 9. Let the tomato mixture simmer on low heat for about 15 minutes.
10. 10. Crack the eggs evenly into the tomato sauce.
11. 11. Let the eggs set in the pan for about 2 minutes.
12. 12. Preheat the oven to 220 °C (convection 200 °C or gas mark 4).
13. 13. Place the pan in the preheated oven.
14. 14. Cook the shakshuka in the oven for another 10 minutes.
15. 15. Wash the parsley thoroughly.
16. 16. Shake the parsley dry.
17. 17. Pick the parsley leaves off the stems.
18. 18. Finely chop the parsley leaves.
19. 19. Sprinkle the finished shakshuka with the chopped parsley and sesame seeds.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 198
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 11 g