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20-Minute Shakshuka

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A quick and vibrant dish of poached eggs in a rich tomato sauce with spices, perfect for any meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4–6 eggs
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.
  3. Stir in the garlic, cumin, and paprika, and cook for 1 minute until fragrant.
  4. Add the canned tomatoes (with juice) and season with salt and pepper. Simmer for about 5-10 minutes until the sauce thickens.
  5. Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks.
  6. Garnish with fresh parsley and serve warm.

Notes

Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. Gently warm on stovetop when reheating.

Nutrition

Find it online: https://lunarecipez.com/20-minute-shakshuka/

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