Shakshuka

Experience the vibrant flavors of North Africa with this hearty shakshuka, featuring poached eggs nestled in a spiced tomato and pepper sauce. Perfect for a cozy weekend brunch or a satisfying weeknight dinner.

• 2 tablespoons olive oil
• 1 medium onion
• 1 medium bell pepper
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can crushed tomatoes
• 4 large eggs
• salt to taste salt
• pepper to taste black pepper
• 1/4 cup fresh parsley

Method

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, and paprika, and cook for another minute until fragrant.

4. 4

   Pour in the crushed tomatoes, and season with salt and pepper. Stir well and let simmer for about 10 minutes until slightly thickened.

5. 5

   Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes until the eggs are set to your liking.

6. 6

   Once the eggs are cooked, remove from heat and sprinkle chopped parsley on top for garnish.

7. 7

   Serve hot with crusty bread for dipping.