Cut peeled onion and garlic cloves into fine cubes. Dice the red peppers into small cubes after removing the stems of the peppers, the partitions and the seeds.

Heat olive oil in a large pan and fry the diced onion and garlic pieces in it until translucent. Now the pepper cubes are briefly steamed before the chunky tomatoes from the can are added. Now with a pinch of untreated STAY SPICED ! Season the sea salt, some harissa and cumin , stir in and heat. Let the whole thing boil open for about 15 minutes and over medium heat, stirring occasionally, until the tomatoes and peppers get a thick consistency.

Meanwhile, preheat the oven to 200°C. Wash the fresh coriander stems, pluck off the leaves and pluck them a little smaller with your fingers. Season the boiled tomato and pepper sauce again with harissa, cumin and salt .

Depending on how you want to eat the shakshuka (all from a pan or rather each one for himself), you can now either continue cooking in the previous large pan or switch to a large or 4 small casserole dishes, into which you refill the tomato and pepper sauce. Now you press a small hollow into the tomato and pepper sauce for each egg, gently open the eggs and let an egg (egg white and egg yolk) slide into each hollow. Egg with STAY SPICED ! Season sea salt and the pepper mixture Black Gold . That's where you can decide: Do you want feta cheese in your shakshuka? We are totally into the taste combination – and that's why we always crush a feta cheese with our fingers into small pieces and press them into the tomato-pepper sauce – but carefully so that the egg yolk does not leak. Now put the pan/casserole dish/casserole dish in the oven – after about 10 minutes, the eggs are stocked and the shakshuka is ready. Before serving, the STAY SPICED ! Sprinkle zahtar and the fresh coriander over it.

Our tip: Shakshuka tastes particularly good with ( homemade) pita bread .