Shakshuka | FoodieAtlas

Ingredients

2 tablespoons olive oil
1 large onion (diced)
1 red bell pepper (diced)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cayenne pepper (optional, for heat)
1 can (14 oz / 400g) crushed tomatoes
1 can (14 oz / 400g) diced tomatoes
1 tablespoon tomato paste
1 teaspoon sugar (optional, to balance acidity)
Salt and black pepper (to taste)
4-6 large eggs
Fresh parsley (chopped, for garnish)
Fresh cilantro (chopped, for garnish)
Crusty bread or pita (for serving)

Instructions

Prepare the Sauce

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

Add the diced onion and red bell pepper. Cook until the onion is softened and translucent, about 5-7 minutes.

Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for another minute until fragrant.

Add the crushed tomatoes, diced tomatoes, tomato paste, and sugar (if using). Stir well to combine.

Season with salt and black pepper to taste. Simmer the mixture for about 10-15 minutes, until the sauce has thickened slightly.

Cook the Eggs

Make small wells in the sauce with a spoon. Gently crack an egg into each well.

Cover the skillet with a lid and cook over low heat until the egg whites are set but the yolks are still runny, about 5-7 minutes. For firmer yolks, cook a bit longer.

Serve

Garnish with chopped fresh parsley and cilantro.