Shakshuka

Ingredients for 4 people

275 grams couscous

2 tablespoons olive oil

1 onion, cut in pieces

2 tablespoons of organic shakshuka spices (paprika, cumin and chili powder)

3 garlic cloves, crushed

2 red peppers, cut into 1 cm pieces

1 courgette, cubed

6 tomatoes, diced

1 680 gram bottle of tomato passata

4-6 eggs

Freshly-ground pepper and salt to taste

1 bunch of parsley to garnish

Method 

1. Soften the onion in the olive oil, add the shakshuka spices and fry until the spices release their flavours.
2. Add the garlic, followed by the pepper and courgette.
3. Fry while stirring for about 2 minutes.
4. Add  the tomatoes and passata and bring to a boil while stirring for about 3 minutes.
5. Carefully break an egg over the sauce making sure the yolk stays whole. Repeat with all the eggs.
6. Put the lid on the pot and heat until the lid is hot.
7. Place it in the EcoStoof® for half an hour or more.
8. In the meantime, prepare the couscous according to the packet instructions.
9. Plate the couscous and shakshuka and garnish with the parsley.