Made with AI
Spicy Shakshuka
35 min 208 kcal per serving Medium
Ingredients
4 Servings
- olive oil2 tablespoons
- onion1 large
- red bell pepper1 medium
- jalapeño peppers2 medium
- garlic3 cloves
- ground cumin1 teaspoon
- smoked paprika1 teaspoon
- chili powder0,5 teaspoon
- crushed tomatoes28 ounces
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- eggs4 large
- fresh cilantro0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and cook for 3-4 minutes until softened.
- 3
Stir in the diced red bell pepper and sliced jalapeño peppers. Cook for another 4-5 minutes until the vegetables are tender.
- 4
Add the minced garlic, ground cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.
- 5
Pour in the crushed tomatoes, then add the salt and black pepper. Stir to combine.
- 6
Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.
- 7
Make four small wells in the sauce and gently crack an egg into each well.
- 8
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- 9
Remove from heat and sprinkle with chopped fresh cilantro.
