shakshouka with naan

40 min

Shakshouka with Naan

A shakshouka is known for eggs in a spicy, herby tomato sauce. Our version adds more vegetables and Indian flavors. So naan is the right bread to dip in the sauce and the eggs. Be sure to use a nonstick pan so the sauce doesn't stick to the bottom when you're steaming the eggs.

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Zutaten

4 Portionen

400 g
2
250 g
400 g
400 g
4
4

Kartoffeln
Karotten
Kirschtomaten
Kichererbsen aus der Dose
Tomaten aus der Dose
Naan-Brot
Eier

2 EL
2 TL
1 TL
20 g
1
2 Zehen

Curry paste (garam masala)
Paprikapulver
Chili flakes
Ingwer
Rote Zwiebel
Knoblauch

Vorbereitung

15 min

  1. Zwiebel würfeln und Knoblauch fein hacken
  2. Ingwer fein hacken
  3. Karotten in Scheiben schneiden
  4. Kirschtomaten halbieren
  5. Peel and cut potatoes into 2 cm cubes
  6. Backofen auf 180°C vorheizen

Kochen

25 min

pan 2

Kartoffeln kochen

~10 Min

pan 1b

In the meantime, sauté onion

~3 Min

Kartoffeln und Karotten hinzufügen

umrühren ~2 Min

Add ginger, garlic, chili flakes, paprika powder, curry paste, cherry tomatoes

~2 Min

Add canned tomatoes and chickpeas

season with salt and pepper to taste, add a lid or cover with another pan ~8 min

Make wells in the sauce with a spoon, break the eggs above them, carefully to keep the yolks whole, lay the eggs inside the wells

add lid to steam, 5 min (or a bit earlier if you prefer your eggs more runny)

oven

In the meantime, bake the naan

~6 min at 180°C

Serve the shakshouka with naan bread to dip.

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