Shakshuka
Difficulty: Easy
Time: 20 min. preparation time, 10 min. baking time
Nutrition: Calories ca 215 / Protein 14g / Carbohydr. 14g / Fat 10g
Ingredients (4 servings)
| 1 | onion |
| 1 clove | garlic |
| 1 slice | ginger |
| 1 | chili |
| 1 | bell pepper (red) |
| 1 | bell pepper (yellow) |
| 5 | tomatoes (medium) |
| 1 tsp | spicy paprika |
| 1 tsp | cumin (ground) |
| 800 g | canned tomatoes (whole, peeled) |
| 50 ml | vegetable broth |
| 1 tbsp | Worcestershire sauce |
| 4 | eggs |
| 50 g | feta |
| vegetable oil for frying | |
| parsley for serving | |
| salt | |
| pepper |
Utensils
oven, cooking spoon, ovenproof frying pan, cutting board, knife
Wine Tip
Welschriesling
A young, light, and refreshing wine with subtle aromatics, the Welschriesling is the right complement for a light vegetable dish.
Step 1
Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.
cutting board, knife
1 onion / 1 clove garlic / 1 slice ginger / 1 chili / 1 bell pepper (red) / 1 bell pepper (red) / 5 tomatoes
Step 2
Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 – 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.
cooking spoon, ovenproof frying pan
1 tsp spicy paprika / 1 tsp cumin / vegetable oil for frying
Step 3
Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.
800 g canned tomatoes
Step 4
Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.
oven
50 ml vegetable broth / 1 tbsp Worcestershire sauce / salt / pepper
Step 5
Crack eggs into pan. Then crumble feta on top. Transfer to oven and bake at 190°C/375°F for approx. 7 – 10 min. until eggs have set. Remove from oven and garnish with fresh parsley to serve.
4 eggs / 50 g feta / parsley for serving
