Recipe Instructions:
Ingredients:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to taste
• 4-6 eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread or pita, for serving
Instructions:
• Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté until softened, about 5-7 minutes.
• Add minced garlic, ground cumin, smoked paprika, and chili powder (if using).
• Pour in crushed tomatoes. Season with salt and pepper to taste. Simmer for 10-15 minutes until the sauce thickens slightly.
• Make wells in the tomato sauce using a spoon. Crack eggs directly into the wells. Season eggs with salt and pepper. Cover the skillet and cook until eggs are set to your liking, about 5-7 minutes for runny yolks.
• Garnish Shakshuka with chopped fresh parsley or cilantro. Serve hot with crusty bread or pita for dipping.
