Shakshouka with Yellow Bell Pepper

Peel the red onions and cut them into wedges. Core the yellow bell pepper and cut it into small cubes. Heat the olive oil in a large pan, add the onion wedges, and sauté over medium heat for about 2 minutes until translucent.

Peel the garlic and press it in. Add cumin and ground coriander and toast for about 1 minute until the aroma develops. Then briefly stir in the smoked paprika powder.

Add the bell pepper cubes and the canned peeled tomatoes to the pan. Pour in about 250 ml of water, season with salt and pepper, and simmer over low heat for about 10 minutes without a lid until the sauce thickens slightly.