Easy Shakshuka
Requirements
- 2 tbsp olive oil
- 1 large onion
- 1 red pepper
- 1 orange pepper
- 2 cloves of garlic
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon chili flakes
- 1 tablespoon tomato puree
- 400 g tin of chopped tomatoes
- 400 g tin of butter beans
- 1 teaspoon sugar
- Handful of coriander leaves or parsley
- 4 eggs
- 4 tbsp yoghurt
- Salt and pepper (to taste)
Preparation
Roughly chop the onion and finely chop the garlic in the bowl of the hand blender. Cut the peppers into slices.
Heat the oil in a frying pan and add the onions and fry until translucent. Add the peppers and fry until just softened. Add the chopped garlic and fry for another minute or so. Then add the cumin, caraway seeds and chilli flakes. Now add the puree, sugar, salt and pepper and the canned tomatoes.
Leave to cook for about 10 minutes on a low heat, adding a little water if it gets too dry, but be careful because you don't want it to be too runny. Then add the butter beans and stir well to mix in the sauce.
Make 4 wells in the sauce and carefully spoon the eggs into the wells. Cover with a lid and cook until the eggs have just set.
Coarsely chop the coriander, including the stems, in the bowl of the hand blender. Divide between four plates and sprinkle the chopped coriander on top.
Serve with the yoghurt and warmed flat bread.