Foolproof Shakshuka
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(120)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) whole tomatoes, crushed
- Salt and freshly ground black pepper to taste
- 6 large eggs
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
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Preparation
Step 1
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and cook until soft, about 5 minutes.
Step 2
Add garlic, cumin, paprika, and cayenne; cook for 1 minute.
Step 3
Stir in tomatoes and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes.
Step 4
Create small wells in the sauce and crack eggs into each well. Cover the skillet and cook until eggs are set, about 5 minutes.
Step 5
Garnish with cilantro and parsley before serving.
Step 6
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Chef's notes
For a spicier dish, increase the amount of cayenne pepper.
Serve with crusty bread for dipping.
