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Shakshuka

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup fresh parsley chopped
  • 1/4 cup crumbled feta cheese
  • Crusty bread for serving

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 6-8 minutes until softened.
  2. Add garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in crushed tomatoes, salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
  4. Using a spoon, make 6 small wells in the sauce. Crack one egg into each well.
  5. Cover the skillet and cook for 8-10 minutes until egg whites are set but yolks are still runny.
  6. Remove from heat, sprinkle with parsley and feta cheese, and serve immediately with crusty bread.