Shakshouka is a combination of eggs poached in tomato sauce and strong spices.
I made this variant for our Easter brunch, with lots of vegetables and feta.
But you can eat this perfectly for lunch of dinner.
stuff a pita bread of dip it in to the shakshouka.
What's needed for 2 portions?
100 g of bell pepper
50 g mushrooms
50 g baby spinach
1 Medium onion.
1 Clove of garlic.
50 g of feta
125 g Chickpeas or white beans.
1 Large can of tomato cubes.
1 stalk of spring onion.
15 g fresh parsley or cilantro.
1-2 tsp paprika.
1 tsp Ras el hanout.
1 tsp Cayenne pepper
1 tsp Cumin seeds
Pepper and salt.
Roast the cumin seeds in a pan until you can smell the aromas. (Without fat) and put it aside.
Chop the onion and garlic fine and cut the bell pepper and mushrooms.
Sauté the onion and lightly in some olive oil.
Add the bell pepper and mushrooms.
Cover with the tomatoes and bring to a boil.
Add paprika, ras el hanout, cayenne, cumin, pepper and salt.
Now add the chickpeas or beans and spinach and let it simmer.
Make small holes in the mixture and break the eggs into it.
Put on a lid and let it cook slightly until the egg white has set.
Sprinkle with sliced spring onions, fresh herbs and crumbled feta.
Let those taste buds get wild and enjoy the flavors!