Shakshuka – brunch’s ideal dish
Servings Prep Time
2people 5minutes
Cook Time
40minutes
Servings Prep Time
2people 5minutes
Cook Time
40minutes
Ingredients
Spices
Instructions
  1. Cut the pepper and onion into more or less thin slices according to your wishes.
  2. In a oiled frying pan, sauté the pepper and onion for 5 minutes.
  3. Add the tomato purée, crushed garlic clove and spices (except coriander). Let cook for 15 minutes.
  4. Preheat the oven to 180°C.
  5. If your pan is oven safe, you can place the pan directly in to the oven. If not, you must transfer the preparation to a dish that can withstand baking.
  6. Make 4 holes in the tomato purée with a spoon. Break the raw eggs and pour them into the holes.
  7. Bake for 15-20 minutes at 180°C.
  8. Remove from the oven when the eggs are cooked to your liking and add the coriander.
  9. Toast the slices of bread and enjoy.
Recipe Notes

To conclude, I give you one last piece of advice: before you enjoy your shakshuka, let it cool down, otherwise you risk burning your tongue!

This article is brought to you by Petit Criquet Healthy, your qualified nutritionist in Lausanne. Find me on his website www.petitcriquethealthy.com