Tomato and Egg Shakshuka
Ingredients
- 600 G fresh tomatoes or canned crushed tomatoes
- 1 bell pepper (color of your choice)
- 1 onion
- 2 or 3 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper
- 250 g canned kidney beans rinsed and drained
- 4 fresh eggs
- Fresh herbs (your choice: cilantro, flat-leaf parsley, dill, or scallions)
Instructions
Prepare all your ingredients; this will make preparing the recipe easier
- Wash the tomatoes and cut them into small dice.
- Wash the bell pepper and remove the ends, as well as the inner white membranes and seeds.Cut it into small cubes or thin strips.
- Peel and finely chop the onion.
- Peel the garlic cloves, remove the germ, and press them.
- Drain and rinse the kidney beans.
- Finely chop the fresh herbs of your choice.
Proceed to cooking
- Pour a drizzle of olive oil into a high-sided sauté pan and heat it up.
- Once the oil is hot, add the finely chopped onions and the pressed garlic. Sauté over medium heat for a few minutes until they become translucent.
- Add the bell peppers to the same pan and stir. Cook over medium heat for 5 minutes, stirring regularly, until the peppers are tender.
- Add the cumin and paprika. Season with salt and pepper, and stir.
- Add the chopped tomatoes and stir.Simmer over medium heat, stirring regularly, for about fifteen minutes.
- Add the drained kidney beans and stir.
- Using a spoon, make small indentations in the sauce to hold the eggs.Crack the eggs and place them one by one into these small wells.Continue cooking without stirring until the eggs reach the desired consistency.
Serve the plates
- Serve each portion, taking care to transfer the eggs gently; use a large spoon to do so.
- Serve with toast of your choice.
- You can add a drizzle of olive oil, flaky sea salt, pepper, and freshly chopped herbs.
- Bon appétit!