Shakshuka Recipe

Cooking Instructions

1. 1

   Prepare the Base

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

2. 2

   Add Garlic and Spices

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

3. 3

   Add Tomatoes

   Pour in the canned diced tomatoes with their juices. Stir well and let the mixture simmer for about 10 minutes until slightly thickened.

4. 4

   Poach the Eggs

   Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.

5. 5

   Serve

   Serve the shakshuka hot, topped with a dollop of crème fraîche and garnished with radish microgreens. Enjoy with slices of focaccia on the side.