Shakshuka Recipe

Cooking Instructions

1. 1

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5-7 minutes, until softened.

2. 2

   Add Garlic and Spices

   Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.

3. 3

   Add Tomatoes

   Pour in the canned diced tomatoes and tomato paste. Season with salt and black pepper. Stir to combine and let it simmer for about 10 minutes, until slightly thickened.

4. 4

   Poach the Eggs

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

5. 5

   Garnish and Serve

   Sprinkle the chopped parsley over the top and serve hot with crusty bread or pita.