Shakshuka Recipe

🧂 Ingredients

• 2 tablespoons olive oil
• 1 peeled and small diced yellow onion
• 1 seeded and small diced red bell pepper
• 4 finely minced cloves garlic
• 2 28- ounce cans of whole peeled tomatoes

  crushed with hands
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon sugar
• 6 to 8 large eggs
• sea salt and fresh cracked pepper to taste

Instructions

• 1 Add the olive to a large 10” to 12” cast-iron skillet or rondeaux over medium
  heat.
• 2 Pour in the onions, peppers, and garlic into the pan and sauté until they are
  lightly browned. Which takes about 5 to 7 minutes while frequently stirring.
• 3 Add in the tomatoes, cumin, paprika, sugar, and salt and pepper, and mix until
  combined.
• 4 Simmer the mixture over low heat for 10 minutes.
• 5 Add the eggs 1 at a time to the tomato sauce evenly spreading out the eggs not
  to completely cover the tomato mixture.
• 6 Cover the skillet with a lid and simmer over low heat for 8 to 12 minutes or
  until the desired internal temperature is achieved.
• 7 Garnish with optional chopped fresh parsley and serve with fresh sliced artisan
  bread.

Nutrition Info