MorgenStund' Shakshuka with WurzelKraft / AlkaLife Zhough
| 300 g | diced red pepper |
| 200 g | diced tomatoes |
| 1 can | chopped tomatoes (approx. 400 g) |
| 3 – 4 | roughly chopped cloves of garlic |
| 2 tbsps | harissa spice paste |
| 2 tbsps | tomato paste |
| 1 tsp | ground cumin |
| 2 tbsps | MorgenStund' (more if you want) |
| 50 – 100 ml | water |
| 3 tbsps | olive oil |
| 4 | eggs (optional) |
| salt | |
| pepper | |
| For the garnish | |
| 4 – 6 tbsps | yoghurt (or sour cream) |
| 4 – 6 tsps | WurzelKraft / AlkaLife zhough |
Heat the oil in a wide pan over a medium heat and add the harissa, garlic, paprika, cumin and a ¾ tsp salt and pepper (freshly ground. Fry everything over a low heat for 5-10 minutes until the peppers are soft.
Then add MorgenStund', the water and the tomatoes as well as the chopped tomatoes and let everything simmer gently for another 10 minutes.
If the sauce is too thick, add a bit more water, bring to the boil again briefly and then form four cavities in the shakshuka and slowly let the eggs slide into them. Wait for the eggs to set on a low heat with the lid on for 3-4. If necessary, use a knife to loosen the eggs a little from underneath so that the heat can reach everywhere. Be careful not to puncture the yolks.
Then remove the pan from the heat and leave the dish to sit for 5 minutes. The egg whites should then be completely white.
Garnish with WurzelKraft/AlkaLife zhough and the yoghurt or sour cream and serve immediately with bread.