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Easy Shakshuka

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A vibrant dish of poached eggs in a spiced tomato sauce, perfect for brunch or dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4–6 eggs
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5-7 minutes.
  2. Stir in garlic and cook for another minute until fragrant and lightly golden.
  3. Add crushed tomatoes, cumin, paprika, salt, and pepper. Stir well to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld.
  4. Create pockets in the sauce and crack the eggs into the skillet. Cover the skillet and cook until the eggs are set to your desired doneness, about 5-6 minutes.
  5. Garnish with fresh parsley or cilantro before serving.

Notes

This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water to keep the eggs moist.

Nutrition

Find it online: https://lunarecipez.com/easy-shakshuka-recipe/

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