Sunrise shakshuka

Ingredients

• 4 whole Large eggs
• 400 g Chopped tomatoes
• 1 whole Red bell pepper
• 1 whole Onion
• 2 cloves Garlic cloves
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 2 tbsp Olive oil

How to make it

1. Dice and prepare

   Dice onion and pepper, mince garlic and measure the spices.

   Chef’s note: Slice vegetables evenly so they soften together.

2. Soften the vegetables

   Warm oil in a wide lidded skillet. Cook onion and pepper over medium heat until tender.

   Chef’s note: Keep the heat moderate to avoid browning the onion.

3. Bloom the spices

   Add garlic, paprika and cumin. Stir for about a minute until fragrant.

   Chef’s note: Spices should smell warm, not scorched.

4. Simmer the tomatoes

   Add chopped tomatoes, season lightly and simmer uncovered until thickened.

   Chef’s note: Create a thick sauce so the eggs stay nestled.

5. Poach the eggs

   Make four wells, crack an egg into each, cover and cook gently until the whites are set.

   Chef’s note: Eggs should be cooked to your preferred safe doneness; use pasteurized eggs if needed.

6. Bring to the table

   Sprinkle with herbs if available and serve in the pan with warm bread.

   Chef’s note: The skillet remains hot: protect the table and handle with care.