Made with AI
Classic Shakshuka
40 min 260 kcal per serving Medium
Ingredients
4 Servings
- large eggs8 pieces
- olive oil2 tablespoons
- large onion1 piece
- red bell peppers2 pieces
- garlic4 cloves
- ground cumin2 teaspoons
- paprika1 teaspoon
- cayenne pepper0,25 teaspoon
- diced tomatoes28 ounces
- saltto taste
- pepperto taste
- fresh parsley0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and cook until it becomes translucent, about 5 minutes.
- 3
Stir in the diced red bell peppers and cook for another 5 minutes until they soften.
- 4
Add the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 5
Pour in the diced tomatoes with their juices. Season with salt and pepper to taste.
- 6
Simmer the mixture for about 10 minutes, allowing it to thicken slightly.
- 7
Make small wells in the sauce and crack the eggs into each well.
- 8
Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.
- 9
Garnish with chopped fresh parsley before serving.
