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Shakshuka

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Ingredients
  

  • For the Sauce:
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ¼ tsp cayenne pepper optional
  • 5-6 ripe tomatoes chopped (or one 14-ounce can of crushed tomatoes)
  • Salt and pepper to taste
  • For the Eggs:
  • 4-6 large eggs
  • For Garnish:
  • Fresh parsley or cilantro chopped
  • Feta cheese optional

Instructions
 

  • Cook the Vegetables
  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onions and red bell peppers. Cook for 5–7 minutes until softened.
  • Stir in minced garlic and cook for an additional minute.
  • Spice It Up
  • Add cumin, paprika, and cayenne pepper (if using) to the skillet. Stir and cook for 1–2 minutes until fragrant.
  • Prepare the Tomato Sauce
  • Add the chopped tomatoes to the skillet (or crushed tomatoes if using canned).
  • Season with salt and pepper, and let the mixture simmer for 10–15 minutes until slightly thickened.
  • Poach the Eggs
  • Use a spoon to make small wells in the sauce. Crack an egg into each well.
  • Cover the skillet and let the eggs cook for 5–8 minutes, depending on how firm you like the yolks.
  • Garnish and Serve
  • Remove the skillet from the heat. Garnish with fresh parsley or cilantro and crumbled feta cheese, if desired.
  • Serve hot with crusty bread or pita for dipping.