Shakshuka with Goat Cheese | Spicy & Healthy

Finely dice the onions and garlic. Cut the red bell pepper into small pieces. Heat the rapeseed oil in a large pan and sauté the onions until translucent. Add garlic, bell pepper pieces, and cumin and briefly roast until fragrant.

Add the canned peeled tomatoes and lightly crush them with a spatula. Season the sauce with salt, pepper, and sweet and hot paprika powder. Reduce the heat and let the sauce simmer for about 8–10 minutes until slightly thickened.

Using a spoon, make four small indentations in the sauce. Carefully crack an egg into each indentation. Cover the pan with a lid and let the eggs set over medium heat for about 5 minutes, until the egg whites are firm but the yolks are still slightly runny.