Shakshuka recipe

A vibrant, spiced dish of eggs in tomato sauce.

30 mineasy11 ingredients

Ingredients

• 2 tbsp olive oil
• 1 onion
• 1 bell pepper
• 3 garlic
• 400 g canned tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 4 eggs
• 1 fresh parsley

How to make Shakshuka

1. Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering warm.
2. Chop 1 onion and 1 bell pepper, then add them to the skillet and sauté for about 5 minutes until softened.
3. Mince 2 garlic cloves, then add them to the skillet along with 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper; stir for 1 minute until fragrant.
4. Pour in 400 g of canned tomatoes into the skillet and let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Make 4 wells in the tomato sauce with the back of a spoon, then crack 4 eggs into each well.
6. Cover the skillet and cook for about 6-8 minutes, or until the eggs are set to your preference.
7. Once the eggs are cooked, remove from heat and garnish with chopped fresh parsley before serving.
8. Serve warm directly from the skillet with bread for dipping.

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