Shakshuka
Poached eggs in a spicy tomato and bell pepper sauce – a breakfast that makes you happy in the evening too. With crusty bread you can mop up every last drop.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 20 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Tomato1 can
- Bell pepper1 piece
- Onion1 piece
- Garlic2 clove
- Egg4 piece
- Cumin1 tsp
- Paprika1 tsp
- Parsley0.5 bunch
- Olive oil2 tbsp
- Salt
- Black pepper
Preparation
- 1
Cut the onion, garlic and bell pepper into fine cubes. (5 min)
- 2
Sweat the vegetables in the olive oil until soft, about 5 min.
- 3
Stir in the cumin and paprika, add the tomatoes and let the sauce reduce for 8 min. Season with salt and pepper.
- 4
Press wells into the sauce with a spoon and crack an egg into each one.
- 5
Cover the pan and let the eggs set for 6 min, until the whites are firm and the yolks still soft. Sprinkle everything with parsley.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato, Bell pepper, and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 4 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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