Mediterranean

Shakshuka

Name: Shakshuka
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4-6 large eggs; 1 large onion (diced); 1 red bell pepper (diced); 3 cloves garlic (minced); 1 can (28 oz) crushed tomatoes; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp cayenne pepper (optional); 2 tbsp olive oil; salt and pepper to taste; fresh cilantro or parsley for garnish

Eggs poached in a spiced tomato and bell pepper sauce.

30 minutes

Serves 4

Breakfast

Contains common allergens

Egg

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Instructions

6 steps

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.

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