Shakshuka with GrandPa´s Bread

Shakshuka with GrandPa´s Bread


Serves 2 people

1 yellow onion
2 cloves garlic
3 tablespoons tomato puree
1 teaspoon paprika powder
1 teaspoon coriander seeds
1 teaspoon cumin
1 red chilli
1 bouillon cube, preferably umami
400g crushed tomatoes
200ml beer (can be exchanged for water)
2-4 eggs
A handful of cilantro
black pepper
olive oil for frying



250g of flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons olive oil
200ml water




Finely chop the onion and garlic. Heat the pan and fry the minced onion on medium heat until soft and glossy.


Add spices and stir well. Add finely chopped chilli and tomato puree, stir. Add crushed tomatoes; use the beer to rinse out the tomato package. Add bouillon cubes and the remainder of the beer. Simmer over medium heat for 5-10mins. Season with salt and honey.


When the sauce has thickened, it's time for the eggs. Make a hole in the tomato mixture and crack in an egg straight into the pan. Repeat for all eggs. Put on a lid for the egg to cook faster. Cook the eggs to desired consistency. Add pepper. Garnish with plenty of fresh, coarsely chopped cilantro.


GrandPa´s Bread

Mix the dry ingredients for the bread at home in a bag. Pour oil and water into the flour bag. Mix into a dough. Shape into buns. Use olive oil on the outside of the bread so that it won't stick while baking. Bake over embers using Grandpa's FireGrill.