Made with AI
Classic Shakshuka
Ingredients
- olive oil2 tablespoons
- onion1 large (about 150g)
- red bell pepper1 medium (about 120g)
- garlic3 cloves (about 9g)
- ground cumin1 teaspoon (2.1g)
- paprika1 teaspoon (2.3g)
- chili powder0,5 teaspoon (1.15g)
- diced tomatoes1 can (400g)
- eggs4 large
- salt0,25 teaspoon (1.5g)
- black pepper0,25 teaspoon (0.6g)
- fresh parsley2 tablespoons (about 8g)
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, paprika, and chili powder. Cook for 1-2 minutes until fragrant.
- 4
Pour in the diced tomatoes (with their juices). Season with salt and black pepper. Stir to combine.
- 5
Simmer the sauce for 10-12 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 runny (cook longer for firmer yolks).
- 8
Remove from heat and sprinkle with chopped fresh parsley.
- 9
Serve hot, optionally with crusty bread for dipping.
