Shakshuka with Bread

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Canned tomatoespack 400 g ≈ $1.30 200 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Cumin to taste
7. 7 Paprika 1 g
8. 8 Olive oil 10 ml
9. 9 Whole-grain breadpack 350 g ≈ $2.17 50 g
10. 10 Cilantropack 50 g ≈ $1.20 5 g
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the onion⁴ and pepper; peel the garlic⁵; dice the onion into 1 cm cubes and cut the pepper into 1 cm strips; finely chop the garlic.

2. Heat a skillet about 26 cm in diameter over medium heat, add oil, and sauté the onion⁴ and pepper for 6 minutes until golden, stirring.

3. Add the garlic⁵, cumin, and paprika; sauté 1–2 minutes over medium heat until fragrant.

4. Pour in the tomatoes, crush them with a spoon, season with salt; simmer for 8 minutes over medium heat until the sauce slightly thickens.

5. Make wells with a spoon, crack the eggs¹ into each well; cover the pan and cook on low heat for 5–6 minutes, until the whites set and the yolks are soft.

6. Remove from heat, sprinkle with cilantro¹⁰; serve with bread, arranging slices around the pan.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.