Ingredients

• 40 g sweet pepper (red)
• 40 g sweet pepper (yellow)
• 0.25 teaspoon of paprika
• 0.25 teaspoon of cumin
• 0.125 teaspoon of cayenne pepper
• 0.5 clove of garlic
• 0.25 onion
• 250 g of tomatoes (tin, pieces)
• 1 egg
• 20 g feta cheese
• Coriander for garnishing
• Parsley for garnishing
• Salt
• Pepper
• Olive oil for frying


Utensils:

Chopping board, knife, large frying pan, wooden spoon, microwave oven

Shakshuka bowl

Difficulty: Easy
Time: 15 min. preparation
Nutritional values per serving: Calories approx. 483 / Protein 26 g / Carbohydrate 43 g / Fat 23 g


Chopping board, knife, large frying pan, wooden spoon
40g sweet pepper (red) / 40g sweet pepper (yellow) / 0.5 clove of garlic / Olive oil for frying

1. Cut the onion and sweet peppers into thin strips. Finely chop the garlic and coarsely shred the herbs. Pour some olive oil into a large frying pan and fry the onions, sweet peppers and garlic over a medium heat for around 5 minutes.

250 g of tomatoes (tin, chopped) 0.25 teaspoon of paprika / 0.25 teaspoon of cumin / 0.125 teaspoon of
cayenne pepper / Salt & pepper

2. Add the chopped tomatoes, paprika, cumin and cayenne pepper and simmer for a further 5 minutes. Season with salt and pepper.

Microwave
20g feta cheese / Coriander for garnishing / Parsley for garnishing

3. Place in a serving bowl and shape a small hollow in the centre. Pour the egg into the hollow and crumble the feta cheese on top. Then microwave at 600 watts for 3-5 minutes or until the egg is cooked. Season to taste with fresh coriander and parsley. Enjoy!