Galley shakshuka

• 4 × egg
• 400 g canned chopped tomatoes
• 150 g red pepper
• 80 g onion
• 15 ml olive oil
• 2 g paprika
• 150 g bread

Method

1. 1

   Wash, deseed and dice the pepper. Peel and chop the onion.

2. 2

   Heat oil. Cook onion and pepper for 6–8 minutes until soft. Add paprika and tomatoes, salt lightly and simmer for 10 minutes.

3. 3

   Make four wells. Crack each egg into a cup, then add to a well. Cover and cook about 8–12 minutes until both whites and yolks are fully set; cook longer if needed.

4. 4

   Season with pepper and serve immediately with bread.