Shakshuka

Recipe View 5 mins Prepare your ingredients: Chop the onion, bell peppers, garlic, tomatoes, and chili pepper. Have all spices measured out and ready to go. (Prep time: 15 minutes)

Recipe View 6 mins Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant. (Cook time: 5 minutes)

Recipe View 10 mins Build the sauce: Stir in the chopped tomatoes, chili pepper, cumin, paprika, and salt. Bring the mixture to a simmer, then reduce the heat and cook, uncovered, until the sauce has thickened slightly and the tomato juices have reduced. Stir occasionally to prevent sticking. (Cook time: 10 minutes)

Recipe View 1 mins Create nests and poach the eggs: Use a spoon to make four indentations in the tomato mixture, spacing them evenly apart. Gently crack an egg into each indentation. (Prep time: 2 minutes)

Recipe View 7 mins Poach the eggs to perfection: Cover the skillet and cook until the eggs are cooked to your liking. For runny yolks, cook for about 5 minutes. For firmer yolks, cook for a few minutes longer. (Cook time: 5-7 minutes)

Recipe View 1 mins Serve immediately: Garnish with fresh herbs (such as parsley or cilantro) and serve hot with crusty bread or pita for dipping.