Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes, optional
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to taste
• 6 large eggs
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley or cilantro

Instructions

1. 1Heat the olive oil in a large, deep skillet over medium heat and cook the onion and bell pepper until softened, about 6 minutes.
2. 2Add the garlic, cumin, smoked paprika, and red pepper flakes, and cook until fragrant, about 1 minute.
3. 3Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered until the sauce thickens slightly, about 10 minutes.
4. 4Use a spoon to make six small wells in the sauce and crack an egg into each well.
5. 5Cover the skillet and cook over low heat until the egg whites are set but the yolks are still soft, 6 to 8 minutes, checking occasionally so the whites don't overcook.
6. 6Sprinkle with feta and fresh herbs, then serve directly from the skillet with crusty bread for dipping.

Comments

Loading comments…