Serves 4

Ingredients:

• 1 large yellow onion
• 2 red bell peppers
• 1 tbsp canola oil
• 1 tsp ground cumin
• 1 tsp paprika powder
• ¼ tsp salt
• 400 g canned cherry tomatoes
• 1 tbsp tomato paste
• ca 1 dl vegetable broth (1 dl water + ½ tbsp concentrated vegetable stock)
• 100 g grated Appenzeller® Black Label
• 4 eggs

Spice Mix:

• 1 tsp red chili flakes
• 1 tsp paprika powder
• ½ tsp whole black peppercorns
• ½ tsp coriander seeds
• ½ tsp whole cumin seeds

For serving:

• fresh coriander / cilantro
• baguette

Preparation:

1. Preheat oven to 175°C.
2. Peel and finely chop the onion.
3. Slice the red bell pepper into ½ – 1 cm strips. Heat oil in a cast iron skillet over medium heat. Cook the onion and bell peppers for 10-15 minutes. Add cumin, paprika powder and salt and mix well. Stir in the cherry tomatoes, tomato paste and broth. Bring to a boil and simmer for about 5 minutes.
4. Remove the skillet and sprinkle cheese on top. Using the bottom of a glass, make small holes for the eggs. Carefully crack the eggs directly into the holes, making sure to keep the yolk intact. Transfer skillet to the oven and cook for 5-10 minutes, until eggs are fully cooked.
5. Place spices in a mortal and grind finely.
6. Top the shakshuka with fresh coriander and serve immediately with baguette and the spice mix

Music:

Kacy Hill – I believe in you

Listen on  Spotify