Shakshuka with Peppers and Eggs

INGREDIENTS

• 4 tbsp Olive Oil
• 1 Onion
• 2 Red Bell Pepper
• 1 Green Bell Pepper
• 4 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 800g Canned Chopped Tomatoes
• 4 Egg
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 tbsp Fresh Parsley

STEPS

1. 1

   Heat 4 tbsp of olive oil in a large lidded frying pan over medium heat. Add 1 onion (finely chopped), 2 red bell peppers (diced), and 1 green bell pepper (diced). Cook for 8 minutes, stirring occasionally, until softened.

   ⏱ 8 min

2. 2

   Add 4 cloves of garlic (minced), 1 tsp of ground cumin, and 1 tsp of paprika. Cook for 1 minute, stirring, until fragrant.

   ⏱ 1 min

3. 3

   Stir in 800g of canned chopped tomatoes, 1 tsp of salt, and 0.5 tsp of black pepper. Bring to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   ⏱ 10 min

4. 4

   Make four wells in the sauce and crack 4 eggs into each well. Cover the pan and cook over medium-low heat for 6 to 8 minutes, until the whites are fully set and the yolks reach the desired firmness.

   ⏱ 6 min

5. 5

   Remove the pan from the heat and rest for 2 minutes. Scatter 4 tbsp of fresh parsley (chopped) over the shakshuka and serve immediately.

   ⏱ 2 min