Shakshuka

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SHAKSHUKA

You will need:

1 tablespoon olive oil

  • ½ cup finely chopped onion

  • 1 red bell pepper, chopped

  • 1 clove garlic, minced

  • 1 teaspoon chili powder (mild)

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • ½ teaspoon sugar (optional)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 14-ounce cans petite diced tomatoes

  • 6 large eggs

  • Fresh parsley, optional

Heat the oven to 375 degrees.

In a large skillet, heat the oil over medium heat. Add diced onion and bell pepper. Cook, stirring frequently until the onion is translucent and the red pepper has softened about 7-8 minutes.

Add the garlic, chili powder, cumin, paprika, sugar, salt, and pepper to the veggies. Cook for another minute to toast the spices. Add the diced tomatoes and stir to combine. Cook for 10 minutes over medium-low heat.

Crack all six eggs onto the tomato mixture, making sure you distribute the eggs evenly throughout the skillet.

Transfer the skillet to the preheated oven and bake until the eggs are set, about 8 minutes. Remove from the oven and sprinkle with fresh parsley.