INGREDIENTS/EQUIPMENT

• 2 tablespoons olive oil
• ▢1 medium onion, diced
• ▢1 red bell pepper, seeded and diced
• ▢4 garlic cloves, finely chopped
• ▢2 teaspoon paprika
• ▢1 teaspoon cumin
• ▢¼ teaspoon chili powder
• ▢1 (28-ounce can) whole peeled tomatoes
• ▢6 large eggs
• ▢salt and pepper, to taste
• ▢1 small bunch fresh cilantro, chopped
• ▢1 small bunch fresh parsley, chopped

INSTRUCTIONS

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
• Add garlic and spices and cook an additional minute.
• 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.
• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
• Garnish with chopped cilantro and parsley before serving.

Notes

• If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado or fresh bread from Baguette Republic.
• Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.
• Instead of canned tomatoes, try fresh tomatoes from the market!

Recipe from https://downshiftology.com/recipes/shakshuka/#wprm-recipe-container-34363