Shakshuka

Step 1/5

• 1 onion
• 1 clove garlic
• 1 slice ginger
• 1 chili
• 5 tomatoes
• 1 red bell pepper
• 1 yellow bell pepper

• cutting board
• knife

Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.

Step 2/5

• vegetable oil (for frying)
• 1 tsp hot paprika powder
• 1 tsp ground cumin

• ovenproof pan
• cooking spoon

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.

Step 3/5

• 800 g canned whole peeled tomatoes

Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.

Step 4/5

• 50 ml vegetable broth
• 1 tbsp Worcestershire sauce

• oven
• Aromen Reichtum seasoning

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.

Step 5/5

• 4 eggs
• 50 g feta cheese
• parsley (for serving)

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.

Enjoy your meal!