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Shakshuka
30 m active | 12 h total
Nutrition facts per serving:
  • Energy in kcal about 224
  • Fat about 6g
  • Carbohydrates about 24g
  • Protein about 17g
This is needed
This is needed for 4 people
Tomato sauce
  • 1 onions
  • 0.5 tsp fennel seeds
  • 0.5 tsp ground cumin
  • 1 bay leaf
  • salt and pepper to taste
  • 1 tin tomato (approx. 800 g), drained
  • 1 garlic clove
  • 1 tbsp harissa
  • 1 tin borlotti beans (ca. 410 g), abgespült, abgetropft
  • a little oil
Eggs
  • 4 eggs
  • a little parsley or coriander
  • a little pepper
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And that's how it's done
And that's how it's done
Tomato sauce
Finely chop the onion and garlic. Heat the oil in a large cast iron pan or frying pan, sauté the onion, garlic and bay leaf. Add the harissa, fennel seeds and cumin, cook briefly. Add the beans and tomatoes, season. Simmer for approx. 15 mins., stirring occasionally, until the beans are soft and the liquid has reduced a little.
Eggs
Crack the eggs one at a time and drop carefully onto the simmering shakshuka, cover and poach for approx. 2 mins. until the egg white is just set. The egg yolk can be runny so that it mixes with the sauce. Chop the herbs, sprinkle over the shakshuka, season.