shakshuka
Cuisine: Israeli
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • ½ teaspoon mild paprika
  • ½ teaspoon ground cumin
  • 1 red bell pepper, deseeded and diced
  • 1 garlic clove, diced
  • 400g canned crushed tomatoes
  • ½ teaspoon salt or more
  • Black pepper, to taste
  • 4 eggs
  • ¼ cup chopped fresh parsley
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Fry the onion with the paprika and cumin for 5 minutes until fragrant. Add the diced bell pepper and fry for 5 minutes until softened. Add the garlic and fry for 1 more minute.
  2. Add the crushed tomatoes, salt and pepper. Reduce heat to low and let simmer for 15 minutes until sauce thickens. Taste and adjust seasoning if needed.
  3. Crack the four eggs over the tomato sauce, leaving some space between each egg. Cover and let simmer for 15 minutes until the eggs are fully cooked. The whites should be cooked through.
  4. Top with chopped parsley and a bit more paprika. Serve immediately.
Notes
OPTIONAL: You can add some chopped feta on top or hot sauce (like tabasco) if you like spicy
Serve the shakshuka with warm pita bread and this classic israeli salad on the side
Recipe by Savormania at http://www.savormania.com/en/shakshuka-5/