Creole Shakshuka Recipe
poached eggs, creole spiced tomato + pepper stew, toasted sourdough
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large skillet, heat olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Sauté until the vegetables are soft, about 5-7 minutes.
- 2
Add Garlic and Tomatoes
Stir in the minced garlic and cook for another minute until fragrant. Then add the canned diced tomatoes along with the Creole seasoning. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
- 3
- 4
Toast the Bread
While the eggs are poaching, toast the sourdough slices until golden brown.
- 5
Serve
Once the eggs are cooked, sprinkle with fresh parsley and serve hot with toasted sourdough on the side.