Shakshuka, Paprika
Ingredients
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Yellow onion
1
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Red peppers
2
-
Green pepper
1
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Peeled tomatoes
1 boite
-
Eggs
2-3
-
Feta
-
Lemon juice
-
Coriander
-
Spring onions
-
Paprika (Natural or Smoked)
-
Black Kampot Pepper
-
Serve with pita bread or other
Heat some olive oil in a frying pan over a medium heat. Add the chopped onion and leave to brown for a few minutes. Slice the peppers and add them to the pan with two teaspoons of Paprika, salt, and Black Kampot Pepper. Leave to cook for 15 minutes until the peppers are tender.
Crush the tinned tomatoes and pour them and their juice into the pan with the coriander and lemon juice. Stir and bring the mixture to a simmer. Reduce the heat and cook for 5 minutes. Make 2 or 3 wells in the sauce, depending on the number of eggs used, and break them inside. Leave for a further 5 to 8 minutes until the eggs are cooked.
Season to taste with salt, pepper, and a little more Paprika powder. Sprinkle with feta, spring onions, and coriander. Serve with pita bread or another bread of your choice.
Tips: This recipe allows you to finish off the few vegetables left in your fridge.
You can use different vegetables such as spinach, aubergine, asparagus, or beans, depending on the season.
