
Mexican shakshuka difficulty 40 min. total time Ingredients for 4 persons 1 Red onion 1 Red bell pepper 1 Clove Garlic 3 TBSP Olive oil 1 TSP Cumin 1 TSP Sweet paprika powder 2 TSP Smoked paprika powder 0.25 TSP Cinnamon 0.5 TSP Sugar 1 Can Black beans 1 Can Tomato cubes 80 g Kühne jalapeño 1 Avocado 100 g Feta 4 Eggs 1 Bunch Coriander 50 g Kühne Sundried Tomatos Salt, Pepper Bread to serve Preparation Peel the onion and wash the red bell pepper. Dice both. Peel the garlic clove and finely chop it with half of the Kühne fiery-hot jalapeños. Heat oil in a pan. Fry onion, bell pepper, garlic, and the chopped jalapeños over medium heat for about 5 minutes until the vegetables soften. Add paprika, cinnamon, cumin, and sugar to the vegetables and sauté for 1 minute. Stir in beans and tomatoes and simmer for about 20 minutes until the sauce thickens slightly, stirring occasionally. Season with salt and pepper. Halve the avocado, remove the pit, scoop out the flesh, and cut into cubes. Crumble the feta. Wash and dry the coriander, then roughly chop the leaves. Make 4 small wells in the sauce with a spoon. Crack the eggs into the wells. Cover and cook for 8–10 minutes. For runny yolks, cook briefly; for firm yolks, cook a little longer. Nutritions Calorific value 446.5 kcal Protein 19.8 g Fat 25.5 g Carbohydrates 35.1 g