You will need: Extendable grill grate
Top heat: approx. 200-220°C
Preheating: approx. 15 minutes
Working hours: 20 minutes
Cooking time: approx. 30-40 minutes

Ingredients
(for 4 persons)

• 2-3 tbsp frying oil
• 1 onion, finely diced
• 3 garlic cloves, peeled 
• 2 red peppers, cut into cubes
• ¼ tsp cumin, ground
• ¼ tsp cayenne pepper, ground
• 800 g chunky tomatoes from the tin
• 4 eggs
• Salt, pepper

In addition:

• 2 spring onions, sliced into rings
• a few stalks each of fresh parsley and coriander

Heat the Merklinger to approx. 200-220°C.

Heat a heavy cast-iron pan on the pull-out grill rack directly over the fire.

Heat the oil in the pan and sauté the onion and garlic. Add the peppers and fry for a few minutes. Stir in the cumin and cayenne pepper. Add the tomatoes, season with salt and pepper and simmer for 20-25 minutes until creamy. Stir again and again.

Using a wooden spoon, press 4 wells into the bell pepper and tomato sauce. Crack the eggs and carefully slide them into the wells. Allow the eggs to set to the desired firmness.

Garnish the shakshuka with spring onions and parsley and coriander leaves.

Tip:

This dish is a real all-rounder and can be individually modified in all directions.

If you like, you can also add zucchinis or potatoes to the peppers.

Do you love cheese? Then gratinate your shakshuka at the end with feta or another cheese to your taste.

Don't want to go without meat? How about meatballs or chorizo in a fine sauce?

Rice or potatoes and, of course, fresh bread from your Merklinger are also delicious.

The dish is perfect for breakfast or brunch as well as for lunch.

So shakshuka really is a multi-talent!