Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 6 large eggs
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Step 2: Add the garlic, smoked paprika, and cumin to the skillet and cook for another minute, until fragrant.
- Step 3: Pour in the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken slightly.
- Step 4: Use a spoon to make six wells in the tomato sauce. Carefully crack an egg into each well.
- Step 5: Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
- Step 6: Garnish with fresh parsley or cilantro (optional) and serve immediately with crusty bread for dipping.
Notes
- Leftover shakshuka sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water if needed to prevent sticking.
- Serve with crumbled feta cheese and a sprinkle of za'atar for an extra layer of flavor.
- For a richer flavor, bloom the smoked paprika and cumin in the olive oil before adding the onion and bell pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American