Shakshuka

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro, chopped (optional for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Stir in garlic and spices, cooking for another minute until fragrant.
3. 3 Pour in crushed tomatoes and sugar, season with salt and pepper. Simmer for 10 minutes.
4. 4 Create small wells in the sauce and crack an egg into each. Cover and cook until eggs are set, about 5-7 minutes.
5. 5 Garnish with cilantro if desired and serve hot.

Nutrition

Tips

• For a spicier kick, add a pinch of cayenne pepper with the spices.
• Serve with warm crusty bread or pita for dipping into the saucy goodness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, avoiding high heat to prevent the eggs from overcooking.

Serving Suggestions

• Pair with a side of crusty bread for dipping.
• Add a dollop of plain yogurt for a creamy contrast.

FAQ