Ingredients
Serves 4
- 1 large yellow onion
- 2 red bell peppers
- 1 tbsp canola oil
- 1 tsp ground cumin
- 1 tsp paprika powder
- ¼ tsp salt
- 400 g canned cherry tomatoes
- 1 tbsp tomato paste
- ca 1 dl vegetable broth (1 dl water + ½ tbsp concentrated vegetable stock)
- 100 g grated Appenzeller® Black Label
- 4 eggs
- Spice Mix:
- 1 tsp red chili flakes
- 1 tsp paprika powder
- ½ tsp whole black peppercorns
- ½ tsp coriander seeds
- ½ tsp whole cumin seeds
- For serving:
- fresh coriander / cilantro
- baguette
Preparation
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Preheat oven to 175°C.
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Peel and finely chop the onion.
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Slice the red bell pepper into ½ - 1 cm strips. Heat oil in a cast iron skillet over medium heat. Cook the onion and bell peppers for 10-15 minutes. Add cumin, paprika powder and salt and mix well. Stir in the cherry tomatoes, tomato paste and broth. Bring to a boil and simmer for about 5 minutes.
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Remove the skillet and sprinkle cheese on top. Using the bottom of a glass, make small holes for the eggs. Carefully crack the eggs directly into the holes, making sure to keep the yolk intact. Transfer skillet to the oven and cook for 5-10 minutes, until eggs are fully cooked.
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Place spices in a mortal and grind finely.
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Top the shakshuka with fresh coriander and serve immediately with baguette and the spice mix.
Bon
Appétit
Appétit
