Bart's Recipes
Slice the half onion into fine slivers and mince one garlic clove. Rinse the red bell pepper, remove the seeds and membranes, and slice the flesh into strips. Cut the two hundred grams of tomatoes into rough chunks and set all chopped vegetables aside.
Heat a pan over medium-high heat and sauté the sliced onion and garlic until translucent. Add the red bell pepper and cook for a few minutes. Then add the tomato chunks and let everything simmer gently for about ten minutes until the vegetables form a thickened sauce.
Make two small wells in the simmering vegetable sauce with a spoon. Crack an egg carefully into each well, making sure to keep the yolk intact. Cover the pan and let the eggs cook gently over low heat for about five to eight minutes until set.
Remove the pan from the heat once the egg whites are white and firm, but the yolk is still runny as desired. Serve the warm shakshuka directly from the pan at the table.
