Egg Pan with Shakshuka
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), chopped
- 2 bell peppers, red and green, diced
- 1 pepper, pitted, cut into strips
- 1 small Can (s) tomato (s), roughly chopped
- 4 tablespoon olive oil
- 1 tablespoon tomato paste
- 0.5 teaspoon ½ harissa
- 1 teaspoon paprika powder, absolutely sweet
- 4 egg (s)
- salt
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan with a lid. Fry the onions in it until translucent, then add the peppers and peppers and stir-fry everything for several minutes.
- Mix the tomato paste, harissa and paprika powder with 150 ml of warm water and add to the vegetables with the canned tomatoes. Stew with the lid on for about 20 minutes. Then season with salt.
- Slide the vegetables apart in four places and place an open egg in each of the gaps. Let the eggs set, then serve immediately.
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