Classic Shakshuka with Goat Cheese

Finely chop the red onions and garlic. Core the bell pepper and cut it into small cubes. Heat the rapeseed oil in a large pan and sauté the onions until translucent. Add the garlic, bell pepper cubes, cumin, and sweet and hot paprika powder, and roast briefly until fragrant.

Add the peeled canned tomatoes (crush large tomatoes slightly in the pan with a wooden spoon). Reduce the heat and simmer the sauce for about 8–10 minutes until it thickens slightly. Season with salt and pepper.

Using a spoon, make four small indentations in the tomato sauce. Carefully crack an egg into each indentation. Cover the pan with a lid and let the eggs set over medium heat for about 5 minutes, until the egg whites are firm but the yolks are still runny.