Créé avec l’IA
Shakshuka
Ingrédients
4 Portions
- Eggs4 pieces
- Canned tomatoes1 can
- Onion1 medium
- Bell pepper1 medium
- Garlic2 cloves
- Cumin1 teaspoon
- Paprika1 teaspoon
- Cayenne pepper1/4 teaspoon
- Olive oil2 tablespoons
- Saltto taste
- Pepperto taste
- Fresh cilantro or parsleyfor garnish
Instructions
- 1
Dice the onion and bell pepper, mince the garlic.
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cook until the vegetables are soft, about 5 minutes.
- 3
Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Stir and cook for another 2 minutes until fragrant.
- 4
Pour the canned tomatoes into the skillet. Break down the tomatoes with a spoon if they are whole. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes to allow the flavors to meld.
- 5
Create small wells in the sauce with a spoon and gently crack the eggs into each well. Cover the skillet and cook until the eggs are done to your liking, about 5-7 minutes for soft yolks.
- 6
Garnish with chopped fresh cilantro or parsley. Serve hot with bread or your choice of sides.
