Shakshuka
Ingredients
- 1 Tbsp avocado oil (or other cooking oil)
- 1 large onion chopped
- 1 large red bell pepper chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can crushed tomatoes (28 ounces)
- salt and pepper to taste
- 8 large eggs
- fresh parsley leaves chopped, for garnish
Instructions
- Sauté Vegetables: In a large skillet, heat the avocado oil over medium heat. Add the onion and bell pepper and cook until the vegetables are softened, about 5 minutes.
- Add Garlic and Spices: Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Cook for 1-2 minutes more, until the garlic is fragrant.
- Add Tomatoes: Pour the crushed tomatoes into the skillet. Stir well to combine with the other ingredients. Season with salt and pepper to taste. Let the sauce simmer for about 15 minutes, until it thickens slightly.
- Add Eggs: Make small wells in the sauce with a spoon. Carefully crack an egg into each well. Cover the skillet and let the eggs cook in the sauce for about 7 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish and Serve: Sprinkle the shakshuka with chopped parsley before serving. You can also add a bit of crumbled feta cheese on top, if you like.
Notes
Shakshuka is traditionally served straight from the skillet. Enjoy this spicy and hearty meal with a piece of gluten-free bread for dipping, if desired!