Easy Shakshuka Recipe a.k.a Eggs in Tomato Sauce

🧂 Ingredients

• 1 red pepper bell

  chopped
• 1 yellow bell pepper

  chopped
• 1 small red onion

  diced
• 2 garlic cloves

  pressed
• 1 Tbsp olive oil
• 15 oz (450g) tomato passata
• 11/2 Tsp smoked paprika
• 1/2 Tsp ground cumin
• 3 large free-range eggs
• 1/4 cup feta cheese (or any other cheese)

  crumbled
• 1 avocado

  peeled, pitted and sliced
• a small handful of fresh parsley
• salt and pepper

  to taste

Instructions

• 1 Heat olive oil in a cast iron pan over medium-high heat.
• 2 Add onion, peppers, and sautee for about 5 minutes.
  
• 3 Add garlic, cumin, and smoked paprika, and cook until fragrant, for one more
  minute.
  
• 4 Then add tomato sauce and season generously with salt and pepper. 
  
• 5 Stir well, and once it starts boiling, turn the heat down and simmer the sauce
  for about 10 minutes until it reduces by half.

  
• 6 Once the sauce is formed, make some space with a spoon and gently crack the eggs
  in (THIS STEP IS VERY IMPORTANT).
  
• 7 Put the lid on the pot and let it cook on a low fire for about 3-4 minutes, or
  until the eggs are set.

  
• 8 Once the Shakshuka is ready, add sliced avocado, crumbled goat cheese and
  sprinkle with fresh parsley. 
  
• 9 Serve it hot with toasted sourdough bread.

Nutrition Info