Shakshuka Recipe

Preparation Steps

1. 1

   Prepare the Vegetables

   Dice the eggplant, bell peppers, and onion. Mince the garlic.

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add the diced eggplant and cook for about 5 minutes until softened. Then add the onion, bell peppers, and garlic. Sauté for another 5-7 minutes until the vegetables are tender.

3. 3

   Add Tomato and Spices

   Stir in the canned crushed tomatoes, paprika, cumin, salt, and black pepper. Bring the mixture to a simmer.

4. 4

   Cook the Eggs

   Create small wells in the sauce and crack an egg 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.

5. 5

   Serve

   Serve warm, optionally topped with garlic yogurt.