Classic shakshuka with wholemeal pitta

Ingredients

For 1 serving

• Eggs2
• Chopped tomatoes200 g
• Bell peppers80 g
• Onion40 g
• Garlic1 clove
• Cumin1 pinch
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Parsley3 g
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Peel and thinly slice the onion; chop the garlic clove; wash the pepper, remove the seeds and pith and cut it into thin strips.
2. Heat the oil in a frying pan about 20 cm wide over a medium heat and fry the onion, garlic and pepper for 5 minutes, stirring, until the onion is translucent and the pepper soft.
3. Add the chopped tomatoes, cumin, paprika and a pinch of salt and cook over a medium-low heat for 10 minutes, stirring now and then, until the sauce thickens and is no longer watery.
4. With the back of a spoon make two hollows in the sauce and crack an egg into each; season the whites with a little salt.
5. Cover and cook over a low heat for 5–6 minutes, until the whites are set and opaque and the yolks still soft.
6. Meanwhile, warm the pitta in a dry frying pan for 1 minute per side and chop the parsley; scatter the parsley over the shakshuka and serve it in the pan with the warm pitta.