Shakshuka : Baked Eggs with Tomato and Chili


Tomato Eggs with Chili

Makes 4 servings

  • 6 tomatoes
  • 1 onion
  • 1 garlic clove
  • 1 red chili
  • 1 red bell pepper
  • olive oil
  • salt & pepper
  • 4 eggs
  1. Preheat the oven to 160°C (about 320F). Scald the tomatoes for 30 seconds with hot water so that they can be peeled, pitted and cut into small pieces.
  2. Peel and dice garlic and onion. Clean chili and bell pepper, remove pits and dice them as well.
  3. Heat some olive oil in a pan. Roast onions then add bell pepper, chili, garlic and tomatoes and let everything cook for about 12 minutes until the mixture’s consistency gets thicker. Season with salt and pepper.
  4. Put tomato mixture into ramekins. With a spoon press down the middle of the tomato mixture in order to create a hole. Fill the hole with the egg.  
  5. Put everything in the oven and monitor it until the egg whites  are set and are not clear anymore.
This is a post by PumpUp member @kieferjasmin. Follow her on YouTube: Jasmin Kiefer and on Instagram @jasmin1693.