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Shakshuka

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A North African dish of poached eggs nestled in a savory sauce of tomatoes, peppers, and spices, perfect for brunch or dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 6 eggs
  • Fresh parsley, for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, and paprika, cooking for an additional minute.
  4. Pour in the crushed tomatoes and season with salt and pepper. Allow to simmer for about 10 minutes.
  5. Create small wells in the sauce and crack an egg into each well.
  6. Cover the skillet and cook the eggs to your desired doneness, about 5-8 minutes.
  7. Garnish with fresh parsley and serve hot.

Notes

Pair with crusty bread or warm pita for dipping. Leftovers can be stored in the fridge for up to three days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/shakshuka/

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