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🍳 Eggs in Spicy Tomato Sauce

412 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 red chili pepper
• 1 bell pepper
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 600 g chunky tomatoes (can)
• 1 tsp cumin
• 1 pinch cayenne pepper (or chili powder)
• salt
• 8 eggs
• 0.5 bunch parsley
• 250 g whole wheat flatbread

Instructions

1. 1. Peel the onion and cut it into thin strips.
2. 2. Wash the bell pepper and the chili pepper.
3. 3. Remove the seeds and white pith from the bell pepper and the chili.
4. 4. Cut the chili into small cubes.
5. 5. Cut the bell pepper into cubes as well.
6. 6. Heat the olive oil in a large pan.
7. 7. Add the onions, chili, and bell pepper to the hot pan.
8. 8. Sauté the vegetables over medium heat until they are soft and translucent.
9. 9. Stir the tomato paste into the vegetables.
10. 10. Continue to fry the mixture for two minutes.
11. 11. Deglaze the pan with the tomatoes.
12. 12. Season the sauce with cumin, cayenne pepper, and salt.
13. 13. Let the sauce simmer for about ten minutes.
14. 14. Divide the sauce evenly among four ovenproof ramekins.
15. 15. Use a spoon to make two small indentations in the sauce in each ramekin.
16. 16. Crack an egg and slide it into one of the indentations.
17. 17. Repeat this until all ramekins are filled with two eggs each.
18. 18. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
19. 19. Bake the ramekins in the oven for eight to ten minutes.
20. 20. Remove the shakshuka from the oven once the egg whites are set.
21. 21. Wash the parsley and shake it dry.
22. 22. Chop the parsley roughly.
23. 23. Sprinkle the finished shakshuka with the parsley.
24. 24. Serve the dish with flatbread.

Nutrition per serving

• kcal: 412
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 39 g