1. Peel the potatoes and cut into small dices. Wash the pepper, core, and cut into small dices as well. Peel the onion and dice finely. Dice the garlic finely as well (us as many as you like). Pour the beans into a sieve and rinse with some water – let drain.

 

2. Heat up a large pan with some oil and fry the diced potatoes for about 3-4 minutes. Reduce the heat a bit, add the diced pepper and onion and continue frying for another 4-5 minutes. Keep stirring so nothing will burn. Add the tomato paste, mix with everything in the pan, and let cook a bit. Add the veggie broth and diced tomatoes and mix well. Season with Worcester sauce, paprika powder, cumin, salt, pepper, and chili flakes. Reduce the heat and let simmer for about 10 minutes. Add the drained beans and let cook for another 5 minutes. In case the liquid has evaporated too much, add some water.

 

3. Use the back of a spoon do create little indentations in the veggie mix – crack the eggs and let slide into those indentations. If you are two hungry persons add two eggs, if three people are eating the Shakshuka add three eggs so everyone gets one. Let simmer for another 7-8 minutes so the egg white can cook and firm up. If you add a lid on top of the pan the eggs cook a bit faster but also the egg yolk can develop a white layer doing so. You could also place the pan (if it is oven-proof) in the oven and cook everything at 375°F for 6-8 minutes. Same effect.

 

4. Sprinkle the cheese over the cooked Shakshuka and decorate with some chopped parsley – serve with some toasted bread.