Shakshuka (baked eggs in Paprika-Tomato-Sugo)

Name: Shakshuka (baked eggs in Paprika-Tomato-Sugo)
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 big onion; 1 red pepper; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) diced tomatoes; 1/4 TEASPOON Chili Flakes; 1/4 TEASPOON Sweet peppers; 7-10 Tbsp salt, pepper; 4 Eggs; 2-3 stem(s) flat leaf parsley

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 big onion
1 red pepper
2 TABLESPOONS Olive oil
1 can(s) (425 ml) diced tomatoes
1/4 TEASPOON Chili Flakes
1/4 TEASPOON Sweet peppers
7-10 Tbsp salt, pepper
4 Eggs
2-3 stem(s) flat leaf parsley

Directions

1
Peel the onion and cut into fine strips. Clean, wash and cut the bell peppers into strips. Heat oil in a large pan with lid. Stir-fry the onion and bell pepper in it over medium heat for about 5 minutes.
2
Stir in tomatoes, chilli and paprika powder. Simmer for about 5 minutes, stirring frequently. Season to taste with salt and pepper.
3
Press 4 wells into the sauce with a tablespoon. Break the eggs one by one into a small bowl and let them slide carefully into the sugo wells. Cover halfway and cook over a low heat for about 6 minutes until the eggs are slightly sticky.
4
To serve, salt and pepper again. Wash the parsley and shake dry. Coarsely chop the leaves and sprinkle them over the parsley. Flatbread tastes good with it.