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SonnenStund'® shakshuka with WurzelKraft® / AlkaLife® zhoug

Light & Quick
4 – 6 portions
SonnenStund'® shakshuka with WurzelKraft® / AlkaLife® zhoug Save on Pinterest (opens in a new tab)

Ingredient list

  • red bell pepper, diced 300g
  • tomatoes, diced 200g
  • chopped tomatoes (approx. 400 g) 1can
  • garlic cloves, roughly chopped 3 – 4
  • harissa spice paste 2tbsp
  • tomato paste 2tbsp
  • cumin, ground 1tsp
  • SonnenStund'® (more if desired) 2tbsp
  • water 50 – 100 ml
  • olive oil 3tbsp
  • eggs (optional) 4
  • salt
  • pepper

To garnish

  • yogurt (or sour cream) 4 – 6 tbsp
  • WurzelKraft® Zhough 4 – 6 tsp

Preparation

Heat the oil in a wide pan over medium heat and add the harissa, garlic, peppers, cumin and ¾ tsp of salt as well as pepper (freshly ground). Fry everything over low heat for 5 –10 minutes until the peppers are soft.

Then add SonnenStund'®, the water and the tomatoes as well as the chopped tomatoes and simmer everything gently for a further 10 minutes.

If the sauce has become too thick, add a little more water, bring briefly to the boil again and then make four hollows in the shakshuka and slowly slide the eggs in. Wait 3 – 4 minutes over low heat with the lid on to let the eggs set. If necessary, loosen the eggs a little from underneath with a knife so that the heat reaches everywhere. Take care not to break the yolks.

Then remove the pan from the heat and leave the dish to rest for 5 minutes. The egg whites should then be completely white.

Garnish with WurzelKraft® / AlkaLife® Zhough and the yogurt or soured cream and serve immediately with bread.

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