RecipeNowRecipeNow
Ever wanted to teleport your taste buds to the sunny climes of the Mediterranean? Shakshuka is your passport! This vibrant dish features eggs gracefully poached in a zingy tomato and red bell pepper sauce, seasoned with aromatic spices and finished with a sprinkle of fresh herbs. Perfect for brunch or dinner, it's a delightful meal that invites you to dip in crusty bread and savor every bite of its bold flavors.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and red bell pepper, sauté until the onion becomes translucent and the pepper softens, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the canned crushed tomatoes and add the tomato paste. Stir well to combine.
Season the mixture with cumin, paprika, cayenne pepper, salt, and black pepper. Allow the sauce to simmer and thicken, about 10 minutes.
Using a spoon, make wells in the sauce and crack an egg into each well.
Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-8 minutes.
Garnish the shakshuka with chopped fresh parsley and crumbled feta cheese, if using.
Serve hot, with crusty bread for dipping.
