Ingredients
- 1 onion
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3 cloves of garlic
- 2 tablespoons olive oil
- 1 red pepper
- 1 yellow pepper
- 800 g crushed tomatoes
- 4 eggs
- 2 tablespoons of olives
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parsley or coriander
-
salt pepper
Preparation
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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.
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Cook 4 soft-boiled eggs for 5 to 6 minutes in a pan of boiling water. Peel them.
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Add 2 tbsp of pitted Taggiasche olives in oil to the shakshuka.
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Place the eggs on top and wait 1 minute before serving with chopped parsley (or coriander).