Shakshuka with Eggs and Paprika

Start by preparing the vegetables. Mince the half onion and finely chop the garlic. Rinse the bell pepper, remove the seeds and core, and cut the flesh into even cubes.

Heat a splash of olive oil in a large frying pan over medium-high heat. Add the onion, garlic and bell pepper and sauté until the vegetables soften. Sprinkle in the cumin and paprika powder and cook briefly. Pour the tomato passata into the pan, stir well and season with salt and pepper. Allow the sauce to simmer gently and reduce.

Using the back of a spoon, create three small wells in the tomato sauce. Crack the eggs and carefully slide one egg into each well. Cover the pan with a lid and let everything cook gently until the egg whites are set.

Remove the pan from the heat once the eggs are cooked through. Place the pan directly on the table and serve the shakshuka warm.