Shakshuka
Eggs poached in a spiced tomato and bell pepper sauce.
Contains common allergens
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Instructions
- 1
Heat the olive oil in a large, deep skillet (preferably cast iron) over medium heat. Add the diced onion and red bell pepper, and sauté for 5-7 minutes until softened.
- 2
Add the minced garlic, cumin, sweet paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant, stirring constantly.
- 3
Pour in the crushed tomatoes, season with salt and pepper, and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes until it thickens slightly.
- 4
Using the back of a spoon, make 4-6 small wells in the tomato sauce. Carefully crack one egg into each well.
- 5
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are just set but the yolks are still runny (adjust time based on your preferred egg doneness).
- 6
Remove from heat, garnish with freshly chopped cilantro or parsley, and serve hot with crusty bread.
Plan it in Listahan
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