Shakshuka with Bell Peppers and Eggs

Ingredients

• Eggs2
• Canned tomato pulp150 g
• Red bell pepper1/2
• Olive oil1 tsp
• Ground cumin1 pinch

Steps

1. 1

   Sauté the sliced bell pepper in olive oil until tender.

2. 2

   Add the tomato pulp and cumin, then simmer for 5 minutes.

3. 3

   Create two wells in the sauce, crack the eggs into them, cover, and cook until the whites are set.