Ingredients
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2 tablespoons Olive Oil
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1, chopped Onion
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2 (red, yellow, or a combination), chopped Bell peppers
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3 cloves, minced Garlic
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1 teaspoon Ground cumin
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1 teaspoon Paprika
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1/2 teaspoon Ground coriander
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1/4 teaspoon (adjust to taste) Cayenne pepper
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1 can (14 ounces) Crushed tomatoes
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Salt and pepper to taste
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4-6 Large eggs
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for garnish (optional) Chopped fresh cilantro or parsley
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for garnish (optional) Crumbled feta cheese
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for serving Crusty bread or pita
Directions
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the chopped onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes.
- Add the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper to the skillet. Cook, stirring constantly, for about 1 minute or until the spices are fragrant.
- Pour the crushed tomatoes into the skillet and stir to combine with the vegetables and spices. Season with salt and pepper to taste. Simmer the sauce for about 10-15 minutes, until it thickens slightly.
- Using a spoon, make small wells in the sauce for the eggs. Crack the eggs, one at a time, and carefully place them into the wells in the sauce.
- Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks are still runny, about 5-7 minutes. You can cook the eggs longer if you prefer them more well-done.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped fresh cilantro or parsley and crumbled feta cheese over the top, if desired.
- Serve the shakshuka hot, straight from the skillet, with crusty bread or pita for dipping.
Enjoy your homemade shakshuka!
