Shakshuka
Instructions
-
1
Heat olive oil in a large sauté pan over medium heat. Add onion and bell pepper and cook 5 minutes until the onion is translucent.
-
2
Add garlic and all spices. Cook 1 minute more.
-
3
Pour in the tomatoes with their juice, breaking them down with a spoon. Season with salt and pepper and bring to a simmer.
-
4
Make 6 small wells in the sauce and crack an egg into each. Cover and cook 5–8 minutes to your preferred doneness.
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5
Garnish with chopped cilantro and parsley. Serve directly from the pan.
Source: Downshiftology
Original Source
Original file: output/post/2020-05-15-shakshuka.md
---
title: "Shakshuka"
date: "2020-05-15"
categories:
- "recipe"
tags:
- "eggs"
- "meal-plan"
- "turkish"
coverImage: "img_8212-2-scaled.jpg"
---
Ingredients
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Steps
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and 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.
- 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.
- Garnish with chopped cilantro and parsley.
Source: [https://downshiftology.com/recipes/shakshuka/](https://downshiftology.com/recipes/shakshuka/)
Step-by-Step Photos
Step 1
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