Shakshuka

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Ingredients

• 3 tablespoons olive oil
• 1 large onion diced
• 1 large red bell pepper diced
• 4 garlic cloves grated
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 can whole peeled tomatoes (28-ounce)
• ¼ cup cilantro or parsley
• 6 large eggs

Instructions

1. Add oil into a cast-iron skillet over medium heat, and once hot, add the onion and bell pepper. Cook for about 12 to 15 minutes before adding the garlic.
2. Then, add the paprika, cumin, chili powder, salt, and pepper. Cook, constantly stirring for 2 minutes.
3. Stir in the canned whole peeled tomatoes and use a wooden spoon to break them up into small chunks. Bring the mixture to a boil over medium heat and then simmer until mixture has been slightly reduced about 20 minutes.
4. Stir in parsley.
5. Create a well in the pan, slightly larger than an egg, using the back of a large spoon. Then, add one egg to the well. Repeat with the remaining 5 eggs.
6. Cover the pan and cook until the egg whites set, but the yolks are still runny, about 12 to 15 minutes. Garnish the shakshuka with parsley and serve immediately with crusty bread.

Recipe Notes

The recipe notes that red bell pepper is the sweetest option, and suggests substitutions. It also mentions that whole peeled tomatoes are preferred for a thicker sauce. Other vegetables like mushrooms, spinach, kale, and brussels sprouts can be added. Cheese like mozzarella, feta, or goat cheese can also be added. Straining the eggs before adding them to the pan can result in a prettier dish. Simmering with honey can reduce acidity.

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