Shakshouka

Instructions

1. Sauté the Onion:

   • Finely chop 1 onion.

   • Heat 1 tablespoon olive oil in a large pan over medium heat.

   • Add the chopped onion and sauté for 3-5 min, until golden and soft.

2. Add the Garlic:

   • Finely chop or press 3 garlic cloves.

   • Add the garlic to the pan and sauté for 1 min, until fragrant.

   • Season with salt to taste.

3. Prepare the Wild Garlic and Peppers:

   • Wash 300g wild garlic (ramsons) and cut it into strips.

   • Cut 4 roasted peppers into strips.

   • Add the wild garlic and roasted peppers to the pan with the onion.

4. Simmer with Tomato Puree:

   • Cook the vegetable mixture over medium heat for 5 min, stirring occasionally.

   • Add 1 can of tomato puree to the pan.

5. Season the Sauce:

   • Season the sauce with salt, black pepper, and chili flakes to taste.

6. Cook the Eggs:

   • Crack 4 eggs directly over the tomato mixture in the pan, spacing them evenly.

   • Cover the pan with a lid.

   • Cook for 5-7 min, or until the eggs are cooked to your desired doneness (soft or firm yolks).

7. Garnish and Serve:

   • Once the eggs are cooked, remove the pan from the heat.

   • Sprinkle chopped fresh parsley over the shakshuka.

   • Crumble white cheese or feta cheese over the top.

   • Serve the shakshuka immediately.