Recipe of Shakshuka

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (28 ounces) crushed tomatoes
• Salt and black pepper to taste
• 4-6 large eggs
• Fresh parsley or cilantro, chopped, for garnish

Directions

1. 1

   Heat olive oil in a large, deep skillet or frying pan over medium heat.

2. 2

   Add finely chopped onion and chopped red bell pepper. Sauté for about 5 minutes until they start to soften.

3. 3

   Stir in minced garlic and sauté for another minute until fragrant.

4. 4

   Add ground cumin, paprika, and cayenne pepper. Stir to combine.

5. 5

   Pour in the crushed tomatoes and season with salt and black pepper. Simmer for about 10-15 minutes until the sauce thickens.

6. 6

   Make small wells in the sauce with a spoon and carefully crack the eggs into each well.

7. 7

   Cover the skillet and cook for about 5-7 minutes or until the egg whites are set but the yolks are still runny (or to your desired doneness).

8. 8

   Remove from heat, garnish with chopped fresh parsley or cilantro, and serve Shakshuka hot with crusty bread for dipping. Enjoy!