Egg Shakshuka

Just made this amazing Egg Shakshuka, which is ideal for a savory breakfast or a light supper!

Ingredients:

4 large eggs

– 2 cups tomato sauce (preferably chunky)

– 1 onion, finely chopped

– 1 red bell pepper, sliced

– 2 cloves garlic, minced

– 1 teaspoon paprika

– 1 teaspoon cumin

– 1/4 teaspoon chili flakes (optional)

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Directions:

Heat the olive oil in a large pan over medium heat.

Sauté the onion and bell pepper until the onion is transparent.

Add the garlic, paprika, cumin, and chili flakes, and sauté for another minute until aromatic.

Pour in the tomato sauce, bring to a boil, and cook for 5-7 minutes until slightly thickened.

Using the back of a spoon, create four wells in the sauce and crack an egg into each one.

Cover the skillet, decrease the heat to low, and poach the eggs for 6-8 minutes, or until the whites are firm but the yolks are still runny.

Season with salt and pepper, then garnish with chopped parsley and serve

Recipe Card

Egg Shakshuka

Just made this amazing Egg Shakshuka, which is ideal for a savory breakfast or a light supper!

  • – 4 large eggs
  • – 2 cups tomato sauce (preferably chunky)
  • – 1 onion (finely chopped)
  • – 1 red bell pepper (sliced)
  • – 2 cloves garlic (minced)
  • – 1 teaspoon paprika
  • – 1 teaspoon cumin
  • – 1/4 teaspoon chili flakes (optional)
  • – 2 tablespoons olive oil
  • – Salt and pepper to taste
  • – Fresh parsley (chopped (for garnish))
  1. Heat the olive oil in a large pan over medium heat.
  2. Sauté the onion and bell pepper until the onion is transparent.
  3. Add the garlic, paprika, cumin, and chili flakes, and sauté for another minute until aromatic.
  4. Pour in the tomato sauce, bring to a boil, and cook for 5-7 minutes until slightly thickened.
  5. Using the back of a spoon, create four wells in the sauce and crack an egg into each one.
  6. Cover the skillet, decrease the heat to low, and poach the eggs for 6-8 minutes, or until the whites are firm but the yolks are still runny.
  7. Season with salt and pepper, then garnish with chopped parsley and serve
dinner
American
Egg Shakshuka

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