Swede Shakshuka

Clean and peel the swede and cut into approx. 1 cm cubes. Heat the butter in a large frying pan. Fry the swede over medium heat for 5 minutes, turning occasionally, and season with salt and pepper. Spread the swede generously on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees (fan oven not recommended) for 20 minutes.

Clean the pointed peppers and green peppers, wash, halve lengthwise, remove seeds and cut into fine cubes. Finely dice the onions and garlic.

Heat olive oil in a wide frying pan with high sides and sauté green and red peppers, onion and garlic in it over medium heat for 3-4 minutes, stirring. Add the tomato paste and stir-fry briefly. Add the cumin, 1 pinch of cayenne pepper and 2 tbsp paprika powder and stir in. Add the tomatoes and vegetable stock. Season with salt, pepper and 1 pinch of sugar. Cook uncovered over medium heat for 12-15 minutes. Remove the swede from the oven and mix in the pan.

Press 4 wells into the vegetables with a small ladle. Crack the eggs one by one and let 1 egg slide into each well. Cook the eggs, uncovered, over a medium heat for 15-20 minutes (the eggs will set more quickly with a lid, but the yolks will become milky).

In the meantime, pluck the parsley leaves from the stems and chop them medium fine. Sprinkle shakshuka with plucked coriander leaves, parsley and some paprika powder and serve. Serve with pita bread.