Shakshuka Recipe

Step 1: Gather Ingredients

You will need: 2 tablespoons olive oil, 1 onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), 1 teaspoon ground cumin, 1 teaspoon paprika, 1 can (28 oz) whole tomatoes (with juice), salt and pepper to taste, 6 large eggs, fresh parsley or cilantro for garnish.

Step 2: Prepare Sauce

In a large skillet or pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent. Stir in the bell pepper and continue to cook for 5 minutes.

Step 3: Spice It Up

Add the ground cumin and paprika to the skillet, stirring to combine with the vegetables. Cook for an additional 2 minutes to allow the spices to release their aroma.

Step 4: Add Tomatoes

Pour in the canned tomatoes and season with salt and pepper. Use a spatula to break down the tomatoes into smaller pieces. Allow the sauce to simmer on low heat for about 10 minutes, or until it thickens slightly.

Step 5: Poach the Eggs

Make small wells in the sauce and gently crack the eggs into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks remain runny.

Step 6: Serve

Garnish with chopped parsley or cilantro and serve hot. Shakshuka is traditionally served with crusty bread or pita.