Shakshuka Recipe

Shakshuka

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander (optional)
• ¼ teaspoon chili flakes (optional, for heat)
• 1 can (400g) crushed tomatoes (or 5-6 fresh tomatoes, chopped)
• Salt and pepper to taste
• 4-6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crumbled feta (optional)
• Crusty bread, pita, or flatbread (for serving)

Instructions:

1. Heat the olive oil in a large skillet or cast-iron pan over medium heat.
2. Sauté the onions and red bell pepper until soft, about 5-7 minutes.
3. Add the garlic, cumin, paprika, coriander, and chili flakes. Stir and cook for another 1-2 minutes until fragrant.
4. Pour in the tomatoes (crushed or fresh). Stir to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken. Season with salt and pepper to taste.
5. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking (longer for firm yolks, shorter for runny).
6. Garnish with fresh parsley or cilantro and crumbled feta (if using).
7. Serve hot with crusty bread, pita, or flatbread to soak up the sauce.

Enjoy your shakshuka!