Ingredients

• 2250 g peeled tomatoes (canned) 
• 400 g tomato paste 
• 625 g onions finely diced 
• 1250 g red peppers diced 
• 50 g coriander 
• 75 g garlic 
• 8.5 g red chili peppers (use to taste)
• 25 g cumin 
• 30 g salt 
• 6 g pepper
• 190 ml olive oil 

SHAKSHUKA (20 servings)

Directions:

1. Puree all ingredients except onion and pepper with a hand mixer. 

2. Heat the olive oil in a large pot and add onion and brown.

3. Add the pepper and brown another 5 min. 

4. Add the tomato mixture, bring to a boil and simmer for 30 min. 

5. For one serving: Put 250 g of the mixture into a serving pan, make a 2” ‘hole’ in the center and beat 2 eggs in it. 

6. Cover and slowly simmer until the egg white is firm (the egg yolk can be runny, depending on individual taste).

7. Garnish with chopped parsley.