Simple Shakshuka

Easy everyday version of the Middle Eastern classic, perfect for a quick and satisfying meal any time of day.

Ingredients

• •300 g Egg
• •500 g Crushed Tomatoes
• •100 g Onion
• •100 g Red bell pepper
• •5 g Cumin

Instructions

1. 1

   Heat olive oil in a medium skillet over medium heat until warm and ready for the vegetables.

2. 2

   Add diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.

3. 3

   Stir in minced garlic and cook for just 30 seconds until aromatic, watching it doesn't burn.

4. 4

   Add cumin and paprika, stirring quickly to bloom the spices in the oil for maximum flavor.

5. 5

   Pour in a can of diced tomatoes with their juices and stir everything together thoroughly.

6. 6

   Season with salt and pepper, then let simmer for 8-10 minutes until slightly thickened.

7. 7

   Using a spoon, make 2-4 shallow wells in the sauce depending on how many eggs you're making.

8. 8

   Crack eggs carefully into each well, trying to keep the yolks intact and centered.

9. 9

   Cover the pan with a lid and cook for 4-6 minutes until whites are set to your liking.

10. 10

    Check the eggs and cook a bit longer if you prefer firmer yolks, or remove earlier for runnier ones.

11. 11

    Sprinkle with fresh parsley or cilantro, a drizzle of olive oil, and optional feta crumbles.

12. 12

    Serve immediately from the pan with crusty bread, toast, or warm pita for scooping.

Nutritional values

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