Eggshuka Recipe

Prepare the Base

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

Add Garlic and Spices

Stir in the minced garlic, ground cumin, paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.

Add Tomatoes

Pour in the canned diced tomatoes (with juices) and bring the mixture to a simmer. Reduce heat to low and let it cook for about 10 minutes, allowing the flavors to meld.

Create Wells for Eggs

Using a spoon, create small wells in the tomato mixture and crack an egg into each well.

Cook the Eggs

Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set and yolks are still runny, or longer if you prefer firmer yolks.

Garnish and Serve

Remove from heat and sprinkle chopped cilantro over the top. Serve immediately with crusty bread or pita.