Made with AI
Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Ingredients
- large eggs8 pieces
- olive oil2 tablespoons
- onion1 large (about 150g)
- garlic2 cloves (about 6g)
- red bell pepper1 medium (about 120g)
- diced tomatoes1 can (400g)
- ground cumin1 teaspoon
- paprika1 teaspoon
- chili flakes0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- chopped parsley2 tablespoons (about 8g)
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 minced garlic and diced red bell pepper. Cook for another 4-5 minutes until the vegetables are tender.
- 4
Add the ground cumin, paprika, chili flakes, salt, and black pepper. Stir well to combine and cook for 1 minute until fragrant.
- 5
Pour in the diced tomatoes (with their juice) and bring the mixture to a simmer. Let it cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- 6
Make 8 small wells in the sauce with a spoon and gently crack an egg into each well.
- 7
Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a bit longer.
- 8
Remove from heat and sprinkle with chopped parsley.
- 9
Serve hot, ideally with crusty bread for dipping.
