Cook4me+ Egg Shakshuka

• 600 g crushed tomatoes
• 6 red peppers, cut into fine strips
• 1.5 onion(s), peeled and finely chopped
• 3 clove(s) garlic, peeled and minced
• 3 tsp cumin
• 15 sprigs parsley, finely chopped
• 15 sprigs coriander, finely chopped
• 3 tbsp olive oil
• 150 ml water
• 6 eggs

#SummerRecipes2020

Prepare the ingredients.

Pour the oil in the bowl.

Sauté the onion, garlic and peppers.

Add the cumin and half of the herbs. Add the crushed tomatoes and water. Stir.

Pressure cooking time: 4 minutes

Carefully break the eggs over the top. Wait 5 minutes before serving with the herbs.