Shakshuka

Ingredients

• 2 cloves Garlic, finely chopped
• 1 pc Onion, diced
• 1 pc red bell pepper, diced
• 1 pc Tomato, diced
• 4 tbsp Olive Oil (my 3 tbsp)
• 2 tsp Pepper Powder
• Black Pepper, to taste (I 1/2 tsp chopped black pepper)
• 1/2 tsp Cumin powder
• 1 tsp coriander powder
• Salt to taste
• Sugar to taste
• 1 bh Sausage (sy, skip)
• 4 slices Cheddar Cheese (sy, 50 gr grated Mozzarella)
• 3 eggs
• 1 tbsp Tomato Pasta (sy, skip)
• 150 ml Tomato Puree (sy, boiled tomatoes briefly then blend until smooth)
• 50 ml of water (I, skip it because the tomato puree has a lot of water)
• Sprinkle: Coriander Leaves

Complementary

• Toast Bread Until Dry

How to make

• 1. Heat olive oil, add onion, stir until wilted. Add chopped tomatoes, paprika, garlic, black pepper, cumin powder and coriander powder. Stir well, cook until fragrant over low heat.
• 3. Enter the tomato puree, stir until blended. Cover the teflon, let the sauce boil. Add salt & sugar, mix well. Taste correction
• 4. Make a hole in the sauce, beat the eggs one by one. Add mozzarella cheese. Cover the Teflon, cook until the eggs are cooked (using low heat)
• After the eggs are cooked, take them out. Sprinkle with coriander leaves.
• Serve immediately Shakshuka with toasted white bread.

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