Shakshuka with bread

Name: shakshuka with bread
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 multigrain pistolets (finish); 1 bag paprika mix; 3 onion; 3 el mild olive oil; 70 g tomato paste; 800 g tomato cubes; el granulated sugar; 550 ml water; 8 medium sized egg

Main course with eggs, tomato, pepper and onion served with multigrain baguette.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C.
Bake the baguettes according to the instructions on the package.
In the meantime, halve the peppers, remove the stalk and the seeds and cut into strips. Peel the onions and cut them into pieces.
Spread the onions and peppers over a baking sheet covered with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
Roast the vegetables for 15 minutes in the oven.
Chop the onion. Heat the oil in a pan and fruit for about 5 minutes until it is translucent. Add the tomato paste and fruit for 3 minutes.
Add the tomatoes, sugar and water. Bring to the boil and simmer for 20 minutes. Stir occasionally. Season with pepper and salt.
Meanwhile divide the tomato sauce and the pepper mixture over 2 frying pans. Add 150 ml of water to each pan and bring to the boil.
Make 4 pits in the saucepan in each pan and break an egg above each well.
Cover the pans with a lid or aluminum foil and let the eggs solidify on low heat for 10 minutes.
Serve the dish in the pans and serve the bread. You can eat with 2 people from 1 pan.

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Nutrition

700Calories

Sodium0% DV1.000mg

Fat40% DV26g

Protein58% DV29g

Carbs27% DV81g

Fiber52% DV13g

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