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Shakshuka bowl

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  • 50 minutes
  1. 1 onion
  2. 1 clove of garlic
  3. 800 g diced tomatoes (canned)
  4. 1 tbs ajvar (spicy red pepper spread)
  5. 2 tbs tomato paste
  6. 1 pinch cumin powder
  7. 1 ts sugar
  8. salt
  9. 4 eggs
  10. 2 tbs olive oil
  11. 5 stalks parsley

1. Peel the onion and garlic, chop finely and add to the pan.

2. Heat the pan on highest level up to the roasting window, switch to a low level and roast for approx. 1 minute. Add the ajvar and tomato paste and roast them with the other ingredients for a short time. Add the chopped tomatoes and season.

3. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.

4. Add the eggs with the help of a soup ladle. Close the lid, leave the pan on a low level and allow the eggs to cook for approx. 13 minutes.

5. Drizzle the shakshuka with olive oil and serve with chopped parsley.


  • Place each egg in one at a time using a soup ladle, press the underside of the ladle into the tomato mixture and let the egg slide in.
  • The eggs will be just soft in 13 minutes. For a runnier/more solid result, allow the eggs to cook for a shorter or longer period.
  • Shakshuka is best served with fresh flatbread.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

Roasting without added fat

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