Ingredients
• 2250 g peeled tomatoes (canned)
• 400 g tomato paste
• 625 g onions finely diced
• 1250 g red peppers diced
• 50 g coriander
• 75 g garlic
• 8.5 g red chili peppers (use to taste)
• 25 g cumin
• 30 g salt
• 6 g pepper
• 190 ml olive oil
SHAKSHUKA (20 servings)
Directions:
1. Puree all ingredients except onion and pepper with a hand mixer.
2. Heat the olive oil in a large pot and add onion and brown.
3. Add the pepper and brown another 5 min.
4. Add the tomato mixture, bring to a boil and simmer for 30 min.
5. For one serving: Put 250 g of the mixture into a serving pan, make a 2” ‘hole’ in the center and beat 2 eggs in it.
6. Cover and slowly simmer until the egg white is firm (the egg yolk can be runny, depending on individual taste).
7. Garnish with chopped parsley.