Nutrient-Packed Shakshuka (Whole Eggs)

1. 1
   prep

   Prep all the vegetables.

   1.Finely chop 1 medium onion.

   2.Mince 4 garlic cloves.

   3.Dice 2 bell peppers into small pieces.

   4.Finely chop 6 large tomatoes.
2. 2
   saute · ~10 min

   Build the aromatic base.

   1.Heat 2 tbsp olive oil in a large skillet over medium heat.

   2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

   3.Stir in the minced garlic and diced bell peppers. Cook until peppers soften, about 5-7 minutes.

   TIPDon't rush the onions; let them turn glossy for natural sweetness.
3. 3
   simmer · ~11 min

   Cook the tomato sauce.

   1.Add the chopped tomatoes, 1 tsp cumin powder, 1 tsp paprika, a pinch of red chili powder, 0.5 tsp salt, and a pinch of black pepper.

   2.Stir well and bring to a gentle simmer.

   3.Cook uncovered until the sauce thickens and tomatoes break down completely, about 10-12 minutes. Stir occasionally.

   TIPThe sauce should be thick enough to hold the eggs. If it's too watery, just simmer a bit longer.
4. 4
   simmer · ~7 min

   Poach the eggs in the sauce.

   1.Make 4 small wells in the sauce using the back of a spoon.

   2.Crack one egg directly into each well, keeping yolks intact.

   3.Cover the skillet with a lid and reduce heat to low.

   4.Cook for 6-8 minutes until egg whites are completely set but yolks remain runny.

   TIPFor firmer yolks, cook for an additional 2-3 minutes.
5. 5
   garnish

   Garnish and serve immediately.

   Remove the lid and sprinkle generously with freshly chopped cilantro and parsley. Serve straight from the skillet with crusty bread for scooping.

   TIPBring the skillet directly to the table — the presentation in the pan is half the charm.

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