Shakshuka
Eggs poached in a sauce of tomatoes, chili peppers, and onions.
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 onions and bell pepper, sautéing for 5-7 minutes until softened and translucent.
- 2
Stir in the minced garlic, cumin, paprika, and cayenne pepper, cooking for 1 minute until highly fragrant to toast the spices.
- 3
Pour in the crushed tomatoes and season with 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10-12 minutes until the sauce thickens and reduces slightly.
- 4
Using the back of a spoon, create 4 to 6 small, evenly spaced indentations (wells) in the simmering tomato sauce.
- 5
Carefully crack one egg directly into each well, keeping the yolk intact.
- 6
Cover the skillet with a tight-fitting lid and cook for 5-8 minutes until the egg whites are just opaque and fully set, but the yolks remain soft and runny. Serve immediately directly from the skillet.
Plan it in Listahan
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