Shakshuka
Servings
6
servingsTotal time
40
minutesIngredients
2 tbsp olive oil
1/2 large yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
28oz can of peeled whole tomatoes
6 large eggs
2 tbsp freshly chopped herbs, for garnish
toasted bread of your choice
- Spices
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp salt
1/4 tsp red pepper flakes
Directions
- Heat olive oil in a large pan over medium heat.
- Add the diced onions and bell pepper and cook until softened, about 5-7 minutes. Add in the garlic and cook until fragrant.
- Next, add in the canned tomatoes and spices. Mix everything and crush the tomatoes with a large spoon. Bring everything to a simmer then cover and cook for 15 minutes.
- After 15 minutes, uncover and taste. Adjust the seasoning as needed. Leave the mixture uncovered for 2-3 minutes to reduce and thicken.
- With a large spoon, make 6 wells in the tomato sauce.
- Gently crack an egg into each well, cover, and cook for 5-8 minutes, depending on how well you like your eggs cooked.
- Garnish with fresh herbs and enjoy with the toasted bread of your choice.