Shakshuka

Shakshuka

Prep: 10 MINS Cooking: 20 mins Serves: 2

Ingredients

  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves of garlic, finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • ¼ teaspoon chili powder
  • 3 cups diced tomatoes
  • 3 to 4 eggs
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro

Directions

  1. In a large oven-safe skillet, heat oil. Add onions and red bell peppers and cook for 5 minutes until vegetables have softened.
  2. Stir in garlic, paprika, cumin, red pepper flakes and chili powder, and cook for an additional 1 to 2 minutes.
  3. Add tomatoes, cover and simmer for about 15 minutes.
  4. Uncover, and season with salt and pepper. Continue to simmer to allow sauce to thicken for 2 to 3 minutes.
  5. With a spoon make a small well (one for each egg) in sauce.
  6. Carefully crack an egg into each of the wells. Season eggs with salt and pepper and reduce heat.
  7. Cover and cook for roughly 10 more minutes until egg whites have set.
  8. Uncover, top with parsley and cilantro.
  9. Ready to serve with your favorite bread or pita.
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