Spiced Tomato and Egg Shakshuka

1. 1
   saute · ~6 min

   Sauté the onion and bell pepper.

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

   2.Add diced onion and bell pepper. Cook until softened, about 5 minutes.

   3.Stir in minced garlic and cook until fragrant, 1 minute.

   TIPKeep the heat at medium to avoid burning the garlic.
2. 2
   saute · ~1 min

   Bloom the spices.

   1.Add cumin powder, smoked paprika, and red chili powder.

   2.Stir constantly and cook for 30 seconds until fragrant.
3. 3
   simmer · ~10 min

   Cook the tomato sauce.

   1.Add diced tomatoes, tomato paste, salt, and black pepper.

   2.Pour in the water and stir well.

   3.Bring to a simmer and cook until the sauce thickens, about 10 minutes.

   TIPThe sauce is ready when it pulls away from the center of the pan when stirred.
4. 4
   simmer · ~6 min

   Poach the eggs in the sauce.

   1.Make 4 small wells in the sauce with a spoon.

   2.Crack one egg into each well.

   3.Cover the skillet and simmer over low heat until egg whites are set but yolks are runny, 5 to 7 minutes.

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

   Garnish and serve.

   1.Remove from heat and sprinkle crumbled feta cheese on top.

   2.Scatter fresh chopped parsley over the dish.

   3.Serve immediately directly from the skillet.

   TIPScoop the sauce and eggs onto warm plates so the yolks stay runny.

Cuisines we love