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Shakshuka

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional
  • 1 can 400g crushed tomatoes
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley chopped, for garnish
  • Crumbled feta cheese optional
  • Crusty bread for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.
  • Add the garlic and cook for another minute until fragrant.
  • Stir in the cumin, paprika, coriander, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
  • Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat and let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
  • Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
  • Garnish with chopped parsley and crumbled feta cheese, if desired.
  • Serve immediately with crusty bread for dipping into the rich, flavorful sauce.!
Keyword Shakshuka recipe