Chakchouka pepper, tomatoes, olives

Ingredients

  • 1 onion
  • 3 cloves of garlic

  • 2 tablespoons olive oil
  • 1 red pepper
  • 1 yellow pepper
  • 800 g crushed tomatoes
  • 4 eggs
  • 2 tablespoons of olives
  • parsley or coriander

  • salt pepper

Preparation

  1. Brown 1 onion, sliced ​​into strips, and 3 crushed garlic cloves in 2 tbsp. olive oil. Then add 1 red pepper and 1 yellow pepper, sliced ​​into strips. Add salt and cook for 5 minutes. Add 800 g of crushed tomatoes, pepper and continue cooking for 15 minutes, covered, over low heat.

  2. Cook 4 soft-boiled eggs for 5 to 6 minutes in a pan of boiling water. Peel them.

  3. Add 2 tbsp of pitted Taggiasche olives in oil to the shakshuka.

  4. Place the eggs on top and wait 1 minute before serving with chopped parsley (or coriander).

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