Cayenne pepper or chilli to tasteI use a pinch of Selezione Oro
4organic eggs
some rocket to serveoptional
Instructions
Heat the olive oil and butter in a pan. Add the chopped onion and cook for about 3–5 minutes. Salt.
Add diced peppers, tomatoes and maple syrup and simmer for about 8 minutes, until the liquid has boiled down a little and a creamy sauce is formed. Season to taste with paprika powder and cayenne pepper or chilli.
Crack the eggs on the edge of the pan and let the insides slide carefully into the sauce one after the other. The yolks should stay whole. With the end of a wooden spoon, stir the egg whites in circular motions (the figure eight) with the tomato sauce, taking care not to touch the egg yolks. Cover the pan and wait about 3–4 minutes until the egg yolks are no longer translucent. Be careful that the yolks do not have a white coating and set. They should stay soft like a fried egg.
Carefully distribute the Shakshuka on two plates without damaging the egg yolk. Optionally sprinkle with a little rocket and serve immediately.