Shakshuka
Ingreadient
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3 tablespoons olive oil
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1 ⅓ cups chopped onion
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1 cup thinly sliced bell peppers
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2 cloves garlic, minced, or to taste
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2 ½ cups chopped tomatoes
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1 hot chile pepper, seeded and finely chopped, or to taste
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon salt
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4 large eggs
Direction
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Gather all ingredients.
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Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
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Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
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Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
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Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
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Serve and enjoy!
