Summer Shakshuka with Roasted Peppers

Name: Summer Shakshuka with Roasted Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 red bell peppers, cut into strips; 1 yellow bell pepper, cut into strips; 1 can of peeled tomatoes (400 g); 4 large eggs; 1 onion, finely chopped; 3 cloves of garlic, finely chopped; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; 0.5 teaspoon chilli flakes; Salt and freshly ground black pepper to taste; A handful of fresh parsley or coriander, coarsely chopped

Zomerse Shakshuka met geroosterde paprika

A rich, spiced tomato sauce with colourful peppers and gently poached eggs — a sunny one-pan meal made right on the bakeVIA hob.

Prep10 min
Cook25 min
Total35 min
Servings2 servings

Ingredients

2 red bell peppers, cut into strips
1 yellow bell pepper, cut into strips
1 can of peeled tomatoes (400 g)
4 large eggs
1 onion, finely chopped
3 cloves of garlic, finely chopped
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon chilli flakes
Salt and freshly ground black pepper to taste
A handful of fresh parsley or coriander, coarsely chopped

Preparation

Heat the olive oil in a wide frying pan on the bakeVIA hob over medium heat. Add the onion and cook for about 4 minutes until soft and translucent, stirring regularly to prevent it from burning.
Add the garlic, cumin, smoked paprika and chilli flakes to the pan and cook for a further 1 minute over medium heat until the spices are fragrant. Keep stirring to make sure the garlic does not burn.
Add the pepper strips and cook over medium heat for 6 minutes, until they start to soften and take on a little colour. Stir occasionally so the peppers cook evenly.
Pour in the peeled tomatoes and crush them roughly with a wooden spoon. Season with salt and pepper, then let the sauce simmer over low heat for 8 minutes until slightly thickened.
Use a spoon to make four small wells in the tomato sauce and carefully crack an egg into each one. Cover the pan with a lid and poach the eggs over low heat for 5 to 6 minutes, until the whites are set but the yolks are still soft and creamy.
Remove the pan from the bakeVIA hob and generously scatter the shakshuka with fresh parsley or coriander. Serve straight from the pan with crusty bread for scooping up the sauce.