Shakshuka with ricotta and South Tyrolean Apples PGI

Clean the spring onions and cut them into fine rings. Peel the garlic and finely chop. Cut the South Tyrolean Gala apples and the tomatoes into medium-sized cubes.

Sauté the spring onions and garlic with the butter in a pan without a plastic handle, add the cumin and tomato paste and gently brown. Then add the tomato and apple cubes and the remaining spices (except for salt and pepper), briefly braise, deglaze with apple juice and simmer over low heat for 10 to 15 minutes until a soft, thickened mass has formed. As cooking time increases, the consistency becomes thick to pulpy.

Then season with salt and pepper, spread the ricotta evenly over the mixture (without draining it beforehand), stir a little and continue to simmer briefly over the residual heat of the stove.

In the meantime, coat the four slices of whole wheat bread with some butter and later bake along with the rest in the oven.

Now form two troughs in the apple, tomato and ricotta mixture, carefully beat the eggs, and allow them to run into each of the two troughs. Place the pan in the oven preheated to 180 degrees and bake for about 8–10 minutes until the eggs have set.

Then take the pan out of the oven, sprinkle with the coriander and parsley, and serve together with the slices of bread, and you even use the bread as a spoon.