Spicy Shakshuka
| 1 min read
Total Time:
30 minutes
Prep Time:
5 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 Tbsp. olive oil (or whatever oil you have on hand)
2 garlic cloves, minced
1 large white or yellow onion, chopped
1 bell pepper, chopped
1 tsp. ground coriander
1 tsp. paprika
1⁄2 tsp. cumin
Red pepper flakes to taste
28 oz. can tomatoes
1⁄2 cup tomato sauce
4-6 eggs
Salt and pepper to taste
Parsley for garnish
Bread or pita for serving
Instructions
Step 1
Heat oil over medium-low heat in a large skillet. Add onions and garlic and cook until fragrant, about 2 minutes, stirring frequently. Add bell peppers and spices. Cook until the vegetables have softened, stirring occasionally, about 5 minutes.
Step 2
Add canned tomatoes and tomato sauce. Bring temperature up to medium. Cover and let simmer for about 15 minutes. Uncover and cook for another 10 minutes to reduce the mixture a bit. Add salt and pepper to taste. Adjust spice level by adding more red pepper flakes if desired.
Step 3
Once flavor is to your liking, cook the eggs. Using a large spoon, make six wells in the tomato mixture. Gently crack an egg into each spot.
Step 4
Reduce the heat to low, cover the skillet and cook until the egg whites are set. Garnish and serve with bread or pita if desired.
