Shakshuka

Middle Eastern breakfast treat! Runny eggs in a tomato base. Great for a quick weekend breakfast!

  • PREP
    10 minutes
  • COOK
    15 minutes
  • TOTAL
    25 minutes

Ingredients

  • 1 onion, diced

  • 1 red bell pepper

  • 4 garlic cloves

  • 2 teaspoons paprika

  • 1/4 teaspoons chili powder

  • 1 teaspoon cumin

  • 6 large eggs

  • 1 28-ounce can peeled tomatoes

  • salt and pepper to taste

  • 1 small bunch fresh cilantro

  • 1 small bunch fresh parsley

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Instructions

  1. Heat olive oil in a large oven sauté pan (make sure you have a lid for it!) on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. 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.
  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

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