BREAKFAST, serves 2

These are the ingredients you need

4 large tomatoes (approx. 400 g) - ½ onion - ½ clove of garlic - 1 red pointed pepper - 3 slices of aubergine - 2 eggs - ¼ less salt vegetable stock cube - 70 g tomato puree - 2 wholemeal bake-at-home rolls - pinch ground cumin powder - pinch of paprika powder - 1 tbsp sweet chilli sauce - 50 g soft white cheese - parsley (optional)


Pre-heat the oven to 200°C. Remove the membranes and stem from the pointed pepper. Chop the pepper, aubergine and tomatoes into small cubes. Crush or finely chop the garlic. Finely chop the onion. Heat 1 tbsp of olive oil in a small frying pan with a lid. Gently fry the garlic and onion for 1 minute. Add the cumin powder and paprika powder and fry for 30 seconds. Add the pointed pepper and aubergine and fry for ± 5 minutes on medium heat. Add the tomato puree and stir into the vegetables. Now add the diced tomatoes and sweet chilli sauce. Stir thoroughly and leave to simmer for 5 minutes, covered. Season to taste with pepper and a pinch of salt. Make two small wells in the tomato sauce and crack the eggs into them. Cover the pan and allow the eggs to set for about 8 minutes. Remove the lid from the pan for the last 4 minutes. Bake the wholemeal bread rolls in the oven for about 6-8 minutes. Crumble the white cheese over the shakshuka and serve the shakshuka with the wholemeal rolls.

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