Salmon pasta

Beetroot Shakshuka

Bruschetta with tomatoes and pepper

schedule 25 min
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Preheat the oven to 200°C.

Wash and cut all the vegetables.
Pickled beetroot – 100 g, onion – 20 g, bell pepper – 100 g, celery – 100 g, chives – 5 g

In a frying pan heat up a bit of avocado oil and saute the onion for 3 minutes.

Then add the rest of the vegetables, the tomato paste and spices and leave half of the chives aside.
Tomato paste – 2 Tbsp, smoked paprika – 1 tsp, black pepper, Salt

Cook for 5 minutes and then transfer everything to an ovenproof dish.

Make two holes using a spoon and crack the eggs.
Eggs  – 2

Bake for 10 minutes.

Sprinkle the rest of the chives and serve.