Shakshuka with shrimps

• 2 tablespoons of olive oil
• 3 cloves garlic, minced (about 3 teaspoons)
• 225 grams of medium shrimp, peeled and deveined
• salt and black pepper to taste
• 1 medium onion, diced
• 1 can of diced tomatoes (400ml)
• 1 green pepper, stemless, seeded and diced
• 2 tablespoons tomato paste
• 4 teaspoons The Spice Club shakshuka spice mix
• 120 ml warm water
• 4 large eggs
• Toasted baguette, for serving
• the spice club topping (optional for garnish)

Step 1: Fry Shrimp

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the minced garlic and shrimp. Sprinkle with salt and pepper to taste.
• Cook the shrimp until pink and cooked through, about 3-4 minutes. Remove the shrimp from the pan and set aside.

Step 2: Fry vegetables

• Add the remaining tablespoon of olive oil to the same pan.
• Add the diced yellow onion, beef tomatoes and green pepper.
• Sauté the vegetables until they begin to soften, about 5-7 minutes.

Step 3: Add sauces

• Add the tomato puree, diced tomatoes and The Spice Club shakshuka spice mix to the pan.
• Stir well and fry for another 2 minutes.
• Add the warm water and stir well to form a sauce.

Step 4: Add eggs

• Make four wells in the sauce and break an egg into each well.
• Reduce the heat to low, cover the pan and simmer the eggs for 5-7 minutes until the whites are set but the yolks are still soft.

Step 5: Serve

• Add the fried shrimp back to the pan and let them warm up in the sauce.
• Serve the shakshuka with shrimp straight from the pan, together with toasted baguette. Garnish with the spice club topping