Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 medium onion - finely chopped
• 1 medium red bell pepper - finely chopped
• 2 cloves garlic - minced
• 1 tsp cumin - ground
• 1 tsp paprika - smoked preferred
• 1 can crushed tomatoes - approximately 400g
• 2 large eggs
• salt to taste
• pepper to taste
• 1 tbsp fresh parsley - chopped, for garnish
• feta cheese to taste - crumbled, optional

Step-by-step instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5-7 minutes until the vegetables soften.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the cumin and paprika, stirring to coat the vegetables. Cook for another minute allowing the spices to release their aroma.
4. Pour in the crushed tomatoes and season with salt and pepper. Stir to combine and let the mixture simmer for about 10 minutes, reducing slightly and thickening.
5. Make two small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes or until the egg whites are set but the yolks are still runny.
6. Remove from heat, garnish with fresh parsley and crumbled feta cheese if desired. Serve immediately.

Serving suggestion

Traditionally served with crusty bread or pita for dipping into the sauce and yolks. A side of fresh salad can complement the dish well.

Nutrition per serving (estimated)

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