Middle Eastern-style Shakshuka
A vegetarian Middle Eastern-style breakfast dish with eggs and tomato sauce
10m
Prep Time
25m
Cook Time
4
Servings
Ingredients
1/4 cup olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 can (28 ounces) crushed tomatoes
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
8 large eggs
1/4 cup chopped fresh parsley
Instructions
Step 1
Heat olive oil in a large skillet over medium heat.
Step 2
Add onion and garlic and cook until soft and translucent, stirring occasionally for about 5 minutes.
Step 3
Add red bell pepper and continue cooking for another 5 minutes.
Step 4
Add crushed tomatoes, cumin, paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and cook uncovered until sauce thickens, stirring occasionally, for about 10 minutes.
Step 5
Using the back of a spoon, make 8 evenly spaced wells in the tomato sauce.
Step 6
Carefully crack 1 egg into each well.
Step 7
Cover the skillet and cook until the eggs are just set, about 5 to 7 minutes.
Step 8
Garnish with fresh parsley before serving.