For 4 Servings:
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 bell peppers, chopped
1 can (28 oz) of diced tomatoes
1 teaspoon of cumin
1 teaspoon of smoked paprika
1/4 teaspoon of chili powder (optional)
Salt and black pepper to taste
8 eggs
Chopped fresh parsley or cilantro for garnish (optional)
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
3. Add the minced garlic, ground cumin, paprika, and cayenne pepper (if using) to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the can of diced tomatoes to the skillet and stir to combine.
5. Season the mixture with salt and black pepper to taste.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Use a spoon to create 4-6 small wells in the tomato sauce.
8. Crack an egg into each well, making sure to space them evenly apart.
9. Cover the skillet with a lid and let the eggs cook for 5-7 minutes until the whites are set but the yolks are still runny.
10. Remove the lid and turn off the heat.
11. Garnish with fresh parsley or cilantro if desired.
12. Serve hot with crusty bread or pita for dipping.
13. Enjoy your delicious Shakshuka!
For 4 Servings:
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 bell peppers, chopped
1 can (28 oz) of diced tomatoes
1 teaspoon of cumin
1 teaspoon of smoked paprika
1/4 teaspoon of chili powder (optional)
Salt and black pepper to taste
8 eggs
Chopped fresh parsley or cilantro for garnish (optional)
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
3. Add the minced garlic, ground cumin, paprika, and cayenne pepper (if using) to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the can of diced tomatoes to the skillet and stir to combine.
5. Season the mixture with salt and black pepper to taste.
6. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce has thickened slightly.
7. Use a spoon to create 4-6 small wells in the tomato sauce.
8. Crack an egg into each well, making sure to space them evenly apart.
9. Cover the skillet with a lid and let the eggs cook for 5-7 minutes until the whites are set but the yolks are still runny.
10. Remove the lid and turn off the heat.
11. Garnish with fresh parsley or cilantro if desired.
12. Serve hot with crusty bread or pita for dipping.
13. Enjoy your delicious Shakshuka!
