Shakshuka
Ingredients (for 4 people)
- 4 Columbus Eggs
- 1 tablespoon oil
- 1 onion (chopped)
- 1 red bell pepper (seeded and diced)
- 4 garlic cloves (grated)
- 2 teaspoons of paprika powder
- 2 teaspoons of cumin
- 1 pinch of chili powder
- 1 can of 400g diced tomatoes
- Salt and pepper to taste
Preparation
- Fry the onion and bell pepper in 1 tbsp of olive oil until the onion is translucent.
- Add the garlic and herbs and simmer for a minute.
- Add the canned tomatoes with the juice to the mixture. If using whole tomatoes, mash them into smaller pieces with a spatula. Season with salt and pepper, to taste.
- Using a large spoon, make 4 wells in the mixture and crack an egg into each one. Cover the pan and cook, 5 to 8 minutes, until the eggs have the desired consistency.
- Crumble the feta over the dish and add a few slices of avocado. Garnish with parsley and (optional, for lovers) cilantro.
Dietician Recipe
Odile Desbeck – Dietician
Odile’s tip:
“I personally think the feta and avocado combination really completes the recipe, but be creative and try something else!”
