Shakshuka
Eggs poached in a rich, spiced tomato sauce — smoky, warming and deeply satisfying. One pan, minimal cleanup, and it works just as well for dinner as it does for brunch.
Ingredients
- 3 tablespoonsolive oil
- 1 mediumonion, diced
- 4 clovesgarlic, minced
- 1 redbell pepper, diced
- 800gcanned crushed tomatoes
- 1 teaspoonground cumin
- 1 teaspoonpaprika
- 1/2 teaspooncayenne pepper
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 6eggs
- 1/4 cupfresh cilantro or parsley, chopped
How to make it
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 5 minutes until softened.
Add minced garlic and diced bell pepper, cook for 3 minutes.
Stir in crushed tomatoes, cumin, paprika, cayenne pepper, salt, and black pepper.
Simmer the sauce for 8-10 minutes until thickened.
Create 6 small wells in the sauce with the back of a spoon.
Crack one egg into each well, being careful not to break the yolks.
Cover the skillet and cook for 5-7 minutes until egg whites are set but yolks remain runny.
Garnish with fresh cilantro or parsley and serve directly from the skillet.
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