4 units Eggs (medium)
3 clove, tsp Garlic
2 tsp Ground cumin
1 level tbsp Harissa
1 tbsp Olive oil
1 units Red onions
1 units Red pepper
1 tsp Sweet paprika
600 g Tinned chopped tomatoes
2 tbsp Tomato purée
Wash, quarter and core the pears and slice them into wedges. Peel and finely dice the onion and garlic.
Ingredients
1 units Red pepper, 1 units Red onions, 3 clove, tsp Garlic
Heat 1 tbsp olive oil in a pan, add the onion, carrot and celery and fry for 2-3 minutes. Then add the harissa, tomato purée, cumin and paprika and continue frying for 5 minutes. Add the chopped tomatoes, season with salt, pepper and cayenne pepper, cover the pan and leave to simmer over a medium heat for another 10 minutes.
Ingredients
1 tbsp Olive oil, 1 level tbsp Harissa, 2 tbsp Tomato purée, 2 tsp Ground cumin, 1 tsp Sweet paprika, 600 g Tinned chopped tomatoes
Make hollows in the mixture in the pan and break an egg into each hollow. Leave to simmer gently for another 8 to 10 minutes until the egg white is set but the yolk is still runny.
Ingredients
4 units Eggs (medium)
In the meantime, wash, shake dry and finely chop the parsley. Sprinkle the shakshuka with parsley while still in the pan and serve immediately. Best enjoyed with flatbread.
330.5
19.49 g
19.95 g
17.57 g
