Shakshuka with Quail Eggs

Ingredients

1 onion

1 pinch of ground red pepper

6 tomatoes

1 pinch of salt

10 quail eggs

1 bell pepper

1 celery (stalks)

40 ml vegetable oil

8 cloves garlic

Wash and peel all vegetables. Peel the onion, remove the stems and seeds from the pepper, and peel the garlic.

We'll chop the vegetables using a multi-cutter and a hand blender. We'll puree the tomatoes. Wash the tomatoes, cut them into quarters, and add them to the blender. Use a medium speed (9 to 12). Puree in 4 seconds. The knife did a great job.

Fry the vegetables in vegetable oil in a hot frying pan. First, add the onion, garlic, and celery. Next, add the red pepper, salt, and ground chili. Simmer until soft. Add the chopped tomatoes and simmer over medium heat for about 15 minutes.

Taste the finished sauce for salt; if the tomatoes are too tart, add a little sugar.

Pour the finished sauce into individual serving dishes, or you can cook the shakshuka in one large dish. Pour in the eggs, as many as you like. Place in the oven and bake until the whites are set.

The shakshuka is ready; serve immediately. This dish goes well with a glass of sweet, strong tea.

Enjoy your meal!