Shakshuka

By Anita

Meet Anita

Cook: 30 min
Servings: 4

Ingredients

1 tbsp olive oil
2 small onions (or 1 big one)
2 cloves of garlic
1 red chilli
2 cans chopped tomatoes - 400 g each (preferably cherry tomatoes)
1 tsp ground cumin
0.5 tsp paprika (smoked if you have it)
1 tsp salt
0.5 tsp black pepper
150 g Apetina® Classic block
4 eggs
1 spring onion

Twist

The Apetina cheese gives this dish a lovely flavour and texture.

Serving

Serve with some good bread so you can soak up every last bit of the delicious sauce.

Shakshuka is one of those recipes that comes in as many versions as there are chefs. Prepare a tomato sauce in a skillet, crack open some eggs and pop the whole thing in the oven until the eggs are done. This dish originates from North Africa and Israel, where it is a popular lunchtime meal.

Shakshuka makes a perfect lunch or a quick and easy dinner. Serve with some good bread to soak up all the lovely tomato sauce and perhaps with a crispy green salad to round out the meal.

Method:

Preheat the oven to 200°C on the upper and lower heat setting. Chop the onion, garlic and chili. Pour some olive oil in a skillet and sauté the onions until clear. Add the garlic, chili and all the spices and continue to cook for 1-2 minutes. Stir in the chopped tomatoes and simmer for 10-15 minutes until the flavours have settled and some of the liquid from the tomatoes has evaporated. Sprinkle with Apetina cheese and crack the eggs directly over the sauce. Place the skillet in the oven on the middle rack for 5-10 minutes until the eggs are done. Sprinkle with chopped scallions and serve piping hot. Bon appetit!