Breakfast

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 tsp ground cumin, 1 tsp smoked paprika; 4 large eggs; Salt, black pepper, and fresh parsley for garnish

Originating from the Middle East and North Africa, Shakshuka is a beloved breakfast or brunch dish. It's simple to make, incredibly satisfying, and packed with aromatic spices. Serve it hot with crusty bread for dipping.

Ingredients

1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp ground cumin, 1 tsp smoked paprika
4 large eggs
Salt, black pepper, and fresh parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
Stir in crushed tomatoes, cumin, and smoked paprika. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and yolks are to your desired doneness.
Remove from heat, garnish with fresh parsley or cilantro, and serve immediately with crusty bread for dipping.

Tips

For a spicier kick, add a pinch of red pepper flakes with the other spices when simmering the sauce.
Ensure your skillet is wide enough to accommodate the eggs without overcrowding for even cooking.