Transylvanian shakshuka with tomato sauce, roasted peppers, and smoked cheese
Ingredients (serves 2-3)
Eggs cooked in tomato sauce with roasted peppers and smoked cheese – a "mountain" version of the classic shakshuka, perfect for a generous brunch.
4–5 mountain eggs
1 can diced tomatoes (400 g) or 4 large, well-ripened tomatoes
1 roasted pepper (or red bell pepper, cut into strips)
1 onion
2 cloves of garlic
50 g grated smoked cheese
2 tablespoons of oil
1 teaspoon sweet paprika
Chili flakes (optional)
salt, pepper
Parsley or coriander for decoration
Steps
Start the sauce base
Finely chop the onion and fry it in oil over medium heat until translucent. Add the thinly sliced garlic and cook for another 30 seconds.
Add the tomatoes and pepper.
Add the diced tomatoes (or chopped tomatoes) to the pan, along with the sliced roasted peppers. Season with salt, pepper, paprika, and, if desired, chili flakes.
Let the sauce thicken.
Simmer everything for 10–15 minutes over low heat, stirring occasionally, until the sauce thickens slightly and takes on a concentrated flavor.
Cook the eggs in the sauce.
Make 4–5 small indentations in the sauce with a spoon and crack an egg into each one. Reduce heat, cover the pan, and cook until the whites are set but the yolks are still slightly runny.
Finish with cheese and herbs.
Sprinkle the grated smoked cheese on top, cover for another minute, then turn off the heat. Add chopped parsley or coriander and serve straight from the pan, with bread or pita.
