Shakshuka Recipe

Inspired by The Common Good

Time30m

Serves4

A spicy egg dish served in a skillet with tomatoes, peppers, and spices.

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Ingredients

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Vegetables

2 tbs olive oil

1 medium Onion

1 medium Bell pepper

3 cloves Garlic cloves

14 1/8 oz (400 g) Tomatoes (canned or fresh)

1 bunch Fresh parsley or cilantro

Spices

1 tsp Cumin

1 tsp Watkins paprika

1 tsp Chili powder or cayenne pepper

to taste Celtic sea salt

to taste black pepper

Eggs

4 Eggs

Method

Preparation

Chop the Vegetables

Dice the onion and bell pepper. Mince the garlic cloves.

Prepare the Herbs

Chop the fresh parsley or cilantro and set aside for garnish.

Cooking

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Spices

Add the minced garlic, cumin, paprika, chili powder, salt, and black pepper. Stir and cook for an additional 2 minutes until fragrant.

Add Tomatoes

Pour in the canned or fresh tomatoes. Stir to combine, and let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.

Create Wells for Eggs

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

Cook the Eggs

Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your desired doneness.

Garnish and Serve

Remove the skillet from heat, sprinkle with chopped parsley or cilantro, and serve immediately with crusty bread on the side.