Shakshuka from one pan

• 1 onion
• 1 red pepper
• 1 clove of garlic
• 1 can of chopped tomatoes (400 g)
• 1 tsp cumin
• 1 tsp paprika
• 4 eggs
• 1 flatbread
• olive oil, salt and pepper Staple

Method

1. Chop the onion, pepper and garlic small and fry in oil until soft.
2. Toast the spices briefly, then add the tomatoes. Simmer for 10 minutes and add salt.
3. Use a spoon to press four hollows into the sauce and crack an egg into each.
4. Put the lid on and leave on a low flame for 5 to 8 minutes, until the whites are set.
5. Eat straight from the pan with flatbread.