Shakshuka

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 1 red bell pepper, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon sweet paprika
– 1/4 teaspoon ground cayenne pepper
– 1 can (28 ounces) whole peeled tomatoes
– Salt and pepper to taste
– 6 large eggs
– Fresh cilantro or parsley, chopped (for garnish)
– Crumbled feta cheese (optional, for garnish)

Instructions (step-by-step):

1. Heat the olive oil in a large, deep skillet over medium heat.

2. Add the chopped onion and bell pepper, and cook until softened, about 5-7 minutes.

3. Stir in the minced garlic, ground cumin, sweet paprika, and ground cayenne pepper. Cook for 1-2 minutes until fragrant.

4. Pour the can of whole peeled tomatoes into the skillet, breaking them up with a spoon. Season with salt and pepper.

5. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens, about 10-15 minutes.

6. Make six small wells in the tomato sauce, and crack an egg into each well.

7. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-8 minutes.

8. Remove the skillet from heat and garnish with chopped cilantro or parsley and crumbled feta cheese, if using.

9. Serve hot with crusty bread or pita for dipping.

Preparation Time:
Total Time:

Preparation Time: 10 minutes
Total Time: 30 minutes