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Shakshuka

In einer würzigen Tomaten-Paprika-Sauce pochierte Eier, direkt aus der Pfanne serviert mit knusprigem Brot zum Eintunken. Ein nordafrikanisches und nahöstliches Frühstücksklassiker.

BreakfastMiddle EasternEasy

10 min

Prep

25 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Zwiebel und Paprika würfeln. Knoblauch fein hacken. Olivenöl in einer großen ofenfesten Pfanne bei mittlerer Hitze erhitzen.

Zwiebel und Paprika 5-6 Minuten weich dünsten. Knoblauch, Kreuzkümmel, Paprikapulver und Cayennepfeffer hinzufügen. 1 Minute braten, bis es duftet.

Stückige Tomaten eingießen und mit Salz würzen. Gut umrühren und 10 Minuten köcheln lassen, bis die Sauce leicht eindickt.

6 kleine Mulden in die Sauce mit dem Löffelrücken drücken. In jede Mulde ein Ei schlagen.

Tip: Eier zuerst in eine kleine Schüssel aufschlagen, um Schalenstücke in der Sauce zu vermeiden.

Pfanne abdecken und bei mittlerer-niedriger Hitze 6-8 Minuten garen, bis das Eiweiß gestockt ist, aber das Eigelb noch flüssig.

Vom Herd nehmen, mit zerbröckeltem Feta und gehacktem Koriander bestreuen. Sofort mit knusprigem Brot zum Eintunken servieren.

Nutrition per Serving

310kcal

Calories

16g

Protein

28g

Carbs

15g

Fat

Fiber

Watch It Being Made

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Shakshuka

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

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