• H.

Shakshuka

Prep: 10 min | Cooking: 25 min | Total: 35 min


INGREDIENTS

  • Olive oil (1 tbsp)

  • Onions, diced (2/3 cup or about 1/2 a yellow onion)

  • Garlic, minced or pressed (1 clove)

  • Bell pepper, diced (1)

  • Diced tomatoes (one 28-oz can or about 4 cups)

  • Tomato paste (3 tbsp)

  • Paprika (2 tsp)

  • Cumin (1 tsp)

  • Chili powder (1/2 tsp)

  • Salt (1/2 tsp)

  • Eggs (6)


DIRECTIONS

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

  2. Fry onions for 4 minutes, add garlic and bell pepper, and saute for about 5 minutes.

  3. Add tomatoes, tomato paste, paprika, cumin, chili powder, and salt. Stir until well-combined. Bring to a boil, then lower heat and let simmer for 5-7 minutes.

  4. Carefully crack eggs into skillet so that they sit on the surface of the tomato mixture. Season with a few pinches of salt. Cover pan with lid and allow to cook for 7-10 minutes or until eggs are cooked. Serve with garlic bread.


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