Made with AI
Shakshuka
35 min 209 kcal per serving Easy
Ingredients
4 Servings
- olive oil2 tablespoons
- onion1 large
- red bell pepper1 medium
- garlic3 cloves
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- ground coriander0,5 teaspoon
- cayenne pepper0,25 teaspoon
- crushed tomatoes28 ounces
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- eggs4 large
- fresh parsley0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until the vegetables are soft.
- 3
Stir in the minced garlic, ground cumin, sweet paprika, ground coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- 4
Pour in the crushed tomatoes, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- 5
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- 6
Make four small wells in the sauce and gently crack an egg into each well.
- 7
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.
- 8
Remove from heat and sprinkle with chopped fresh parsley.
- 9
