Shakshuka

Takes 30 minutes | Serves 6 |

Ingredients

3 tbsp extra virgin olive oil
1 large yellow onion
2 units green peppers
2 units garlic cloves
1 tsp ground coriander
1 tsp sweet paprika
0.5 tsp ground cumin
1 pinch red pepper flakes
1 to taste salt
1 to taste black pepper
6 medium tomatoes
0.5 cup tomato sauce
6 large eggs
0.25 cup fresh parsley leaves
0.25 cup fresh mint leaves

Steps

Sauté the vegetables

• Heat olive oil in a large cast iron skillet over medium heat. Add onions, green peppers, garlic, coriander, paprika, cumin, red pepper flakes (if using), salt, and pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes.

Simmer the sauce

• Add chopped tomatoes and tomato sauce. Cover and let simmer for about 15 minutes.
• Uncover and cook longer to allow the mixture to reduce and thicken. Taste and adjust seasoning as needed.

Add the eggs

• Using a wooden spoon, create 6 indentations in the tomato mixture. Crack an egg into each indentation.

Cook the eggs

• Reduce heat, cover skillet, and cook on low until egg whites are set, about 5–7 minutes.

Garnish and serve

• Uncover and sprinkle with fresh parsley and mint. Add more black pepper or crushed red pepper if desired.
• Serve immediately with warm pita, challah, or crusty bread.