Shakshuka

Ingredients

• 4 Tbsp olive oil
• 1 medium onion, diced (red or yellow work- use whatever you have)
• 1 any type bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 1 tsp cumin (use whole seeds if you can find them!)
• 1/4 tsp chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

1. Heat the olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5-7 minutes, until the onion becomes see-through.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.

Recipe Notes and Variations

• If you want a smokier version of shakshuka, try using a can of roasted tomatoes.
• Shakshuka is often served with pita bread, but you can use whatever you have around like toasted baguette, tortillas, or even tortilla chips!
• Try topping it with some crumbled feta or goat cheese or your favorite vegan alternative. If you don’t eat eggs, you can make a vegan version of shakshuka by incorporating chickpeas, tofu, lentils, or your favorite plant-based protein into the dish.