Recipe for Shakshuka with fresh cheese, paprika, eggs, and bread.

Preheat the oven to 210°C (190°C for convection). Mince the garlic and onion. Remove the seeds and mince the chili (it’s spicy! Adjust according to your taste) and the bell pepper. Dice the tomatoes. Chop and finely cut the parsley.

Heat the olive oil in a wok or sauté pan and sauté the onion, garlic, chili, and bell pepper for 2 minutes over medium-high heat. Add the tomatoes, half of the parsley, and for each person: ½ tsp of paprika and ½ tsp of sugar to balance the acidity of the tomatoes.

Pour 30 ml of water per person over the contents of the wok, then crumble the stock cube on top. Bring to a boil while stirring, then let simmer for 5 minutes covered over medium-high heat. Season with salt and pepper.

To finish, for each egg, make a small well in the vegetable mixture, then crack the eggs into it. Season with salt and pepper. Crumble fresh cheese over everything, cover, and let the eggs cook for 5-6 minutes. When there are 3 minutes left of cooking time, remove the cover and slightly increase the heat to allow excess water to evaporate.