Shakshuka

Ingredients

• olive oil2 tbsp
• onion1 pcs
• red bell pepper1 pcs
• garlic3 clove
• tomato800 g
• cumin1 tsp
• paprika1 tsp
• salt0.5 tsp
• black pepper0.25 tsp
• egg4 pcs
• parsley2 tbsp

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sliced bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the minced garlic, cumin and paprika and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, season with half the salt, and simmer for 10 minutes until the sauce thickens slightly.
5. Use the back of a spoon to make four wells in the sauce and crack one egg into each well.
6. Cover the skillet and cook over low heat for 5-6 minutes, until the egg whites are set but the yolks are still runny.
7. Season with the remaining salt and the black pepper, sprinkle with chopped parsley, and serve hot with crusty bread.

Nutrition