Mini shakshuka with egg, tomato and peppers

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Chopped tomatoes175 g
• Bell peppers90 g
• Onion25 g
• Extra virgin olive oil2 teaspoons
• Cumin2 pinches
• Paprika2 pinches
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Peel and thinly slice the onion; wash the peppers, remove the seeds and membranes and cut into strips about 1 cm wide.
2. Heat the olive oil in a small frying pan over medium heat and cook the onion and peppers for 5 minutes, stirring, until soft and lightly golden.
3. Add the chopped tomatoes, cumin, paprika and a pinch of salt, stir and cook for 5 minutes over medium-low heat, until the sauce thickens.
4. Use a spoon to make two hollows in the sauce: crack the whole eggs into one and pour the egg whites into the other.
5. Cover and cook over low heat for 5–6 minutes, until the whites are set and opaque but the yolks still soft; serve straight from the pan.