Shakshuka with an Italian twist
An Italian version of shakshuka with roasted tomatos, parsley and of course eggs. Delicious for lunch!
Porties:
Ingrediënten
- 250 g cherry tomatoes
- 1 medium red onion
- 2 hands of parsley
- 2 eggs
- 1 tablespoon Italian herbs
Instructies
- Preheat the oven to 180 degrees.
- Shred the onion.
- Put 3 tablespoons of olive oil and the red onion in a baking tin and fry in the oven for 5 minutes.
- Now add the tomatoes to the baking tin and add the Italian herbs, salt and pepper.
- Finely chop the parsley.
- After 15 minutes, the tomatoes have fallen apart. Are they still firm? Then let the tomatoes roast in the oven for a few more minutes.
- Remove the baking tin from the oven and use a ladle to squeeze the tomatoes apart a little. The tomato liquid is now partially released and makes the mixture somewhat liquid and creamy.
- Now add the 2 eggs and return the baking tin to the oven.
- After about 10 minutes, the eggs are done, the whites are firm and the yolks still fairly runny. It might take a little shorter or a little longer in your oven, you'll see right away.
- When the eggs are cooked, remove the baking tin from the oven and sprinkle the dish with the parsley.
- Tasty with some toasted bread.
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