4 PERS. | 30 MIN.

Shakshuka

WITH VEGETABLE STOCK

+ Vegetarian
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

250 ml vegetable broth Bouillon Herkules
2 onions
1 clove of garlic
2 red peppers
2 yellow peppers
15 g of fresh coriander
2 branches of flat parsley
6 tomatoes
175 ml of olive oil
4 teaspoons of cane sugar
1 teaspoon of oregano
1 teaspoon of cumin
1 pinch of cayenne pepper
4 medium eggs

PREPARATION

Crush the garlic, cut the sliced ​​onions and peppers into strips. Cut the tomatoes into large pieces. Finely chop half of the coriander (keep the rest for garnish) and sprigs of parsley.

Roast the cumin seeds for 2 minutes in a large frying pan. Add oil and onions and fry for 5 minutes. Put the pepper, sugar and spices (parsley and cilantro) in the pan and fry for 5 to 10 minutes over high heat until the vegetables are well coloured.

Add the tomatoes, cayenne pepper and a little salt and pepper. Turn the heat down and let the vegetables simmer for 15 minutes. Always add a little broth so that the mixture has the consistency of a pasta sauce.

Make four cavities in the mixture and break an egg in each cavity. Sprinkle with salt and put a lid on the pan. Reduce to low heat and continue cooking for 10 to 12 minutes. Sprinkle the dish with coriander and serve immediately when the shakshuka is still warm.

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