Zack-Zack peppers Shakshuka
very easy
35 mins
35 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1 TABLESPOON Oil
- 1 (480 g) Bags of frozen vegetables (e.g. Balkan style)
- 1 can(s) (850 ml) Tomatoes
- 1-2 TABLESPOONS Harissa Paste
- 1⁄2 Tsp ground cumin
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 Eggs (Gr. M)
- 4 Stem(s) flat leaf parsley
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Heat oil in a large pan with lid. Fry onion and garlic for 2-3 minutes. Add frozen vegetables and 2 tbsp. water, bring to the boil and simmer for about 2 minutes.
- 2
Add the tomatoes and cut into pieces with a spatula. Stir in harissa and cumin. Simmer again at low heat for about 12 minutes. Season with salt, pepper and 1 pinch of sugar.
- 3
Beat the eggs one by one and carefully slide them into the pan onto the tomato-vegetable mixture. Leave to set on a low heat for 5-7 minutes, half covering the pan. If you like your egg yolks a little firmer, cover the pan completely.
- 4
Wash parsley, shake dry, pluck off leaves, chop coarsely and sprinkle over the shakshuka. Pipe in with rustic baguette.
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