Shakshuka

Ingredients

• 3 tablespoons olive oil

• 1 ⅓ cups chopped onion

• 1 cup thinly sliced bell peppers, any color

• 2 cloves garlic, minced, or to taste

• 2 ½ cups chopped tomatoes

• 1 hot chile pepper, seeded and finely chopped, or to taste

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 4 large eggs

Instructions

Gather all your ingredients.

Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until the vegetables are tender and the onion turns translucent, about 5 minutes.

In the meantime, combine tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

Add the tomato mixture to the onion mixture. Simmer, uncovered, for about 10 minutes, until the tomato juices have evaporated.

Create 4 small wells in the tomato mixture and crack the eggs into each indentation. Cover the skillet and cook for about 5 minutes, until the eggs are set but still tender, not dry.

Serve hot and enjoy your delicious shakshuka!

Helpful Tip

Nutritional Information (per serving)