Speedy-Shakshuka

Name: Speedy-Shakshuka
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 red peppers; 1 Onion; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 5 Eggs (Gr. M); 3 Stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Wonderfully uncomplicated: The fried eggs are cooked in the oven on the prepared tomato-paprika sauce.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 red peppers
1 Onion
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 TABLESPOON White wine vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
5 Eggs (Gr. M)
3 Stem(s) Parsley

Directions

1
Clean, wash and chop the peppers. Peel and finely chop the onion. Heat the oil in an ovenproof pan (with lid). Sauté onion and paprika. Sweat tomato paste with. Add tomatoes, juice and 100 ml water, bring to the boil.
2
Season with vinegar, salt, pepper, 1 teaspoon sugar, 1⁄2 teaspoon cayenne pepper and 2 teaspoons paprika powder. Cover and simmer at low heat for about 10 minutes.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove the lid. Beat the eggs and let them slide into the sauce. Bake in a hot oven for 5-10 minutes. Wash and pluck the parsley and sprinkle over it.