Egg shakshuka with peppers and cumin

Ingredients

For 1 serving

• Eggs2
• Chopped tomatoes200 g
• Bell peppers100 g
• Onion0.3
• Cumin0.5 teaspoon
• Paprika0.5 teaspoon
• Extra virgin olive oil2 teaspoons
• Cilantroto taste
• Puffed corn cakes2
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Peel the onion and slice it thinly; wash the peppers, remove the seeds and pith and cut them into strips.
2. Heat the oil in a lidded frying pan over medium heat and fry the onion and peppers for 6 minutes, stirring, until soft and the onion translucent.
3. Add the cumin and paprika and stir for 30 seconds, until fragrant; pour in the chopped tomatoes, add a pinch of salt and cook for 8 minutes over medium-low heat, until the sauce thickens.
4. Make two hollows in the sauce with the back of a spoon and crack the eggs into them.
5. Cover and cook over low heat for 5–6 minutes, until the whites are set and the yolks still soft.
6. Finish with fresh coriander leaves and serve in the pan with the corn cakes.