Shakshuka with mozzarella
Shakshuka with mozzarella, made from tomatoes, peppers, onions, and eggs.
- Total
- 40 min
- Servings
- 2
- Difficulty
- Medium
Nutrition
per serving- kcal
- 478
- Protein
- 24 g
- Fat
- 27 g
- Carbs
- 34 g
Ingredients
for 2 servings- tomatoes2 pcs
- bell pepper1 pcs
- onion0.5 pcs
- tomato paste1 tbsp
- garlic2 pcs
- canned corn2 tbsp
- baby mozzarella cheese8 pcs
- saltto taste
- black ground pepperto taste
- dried basilto taste
- ground paprikato taste
- eggs4 pcs
- oil1 tbsp
- breadportion
- fresh herbsto taste
Method
7 stepsDice the tomatoes, remove seeds from the pepper and dice it, finely chop the onion, mince the garlic.
Heat oil in a pan, fry the onion until translucent, add garlic and fry for another minute.
Add the diced tomatoes, pepper, tomato paste, corn, salt, pepper, basil, and paprika. Simmer covered for 10-15 minutes until the vegetables are soft.
Make 4 indentations in the vegetable mixture and carefully pour one egg into each.
Add baby mozzarella cheese between the eggs.
Cook over low heat covered until the egg whites are set and the yolks remain runny (about 5-7 minutes).
Serve the shakshuka hot, sprinkled with fresh herbs. Serve bread separately.