Serving Size / Yield
- 1 tbs Olive Oil
- ½ Onion, peeled & diced
- 1 Garlic Clove, minced
- 1 Yellow (or any color) Bell Pepper, thinly sliced
- 2 14-oz cans Diced Tomatoes
- 2 tbs Tomato Paste
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- A Pinch of Cayenne
- A Pinch of Sugar
- Kosher Salt & Freshly Ground Black Pepper
- 5-6 Eggs
- ½ tbs Fresh Parsley, chopped for garnish
Begin this recipe for shakshuka by heating a large and deep cast iron skillet over medium heat. Once hot, add your olive oil to the pan and let warm for about 30 seconds to one minute. Add the onion and let cook for approximately five to seven minutes or until tender.
Toss in your garlic and let cook for about 30 seconds or until fragrant before adding your bell pepper. Allow the peppers to cook for about five to seven minutes or until softened.
Pour in your tomatoes and tomato paste. Stir well to combine and then add your spices and sugar. Continue stirring until well combined and continue cooking for an additional five to seven minutes or until the juices in the pan begin to reduce.
Taste the dish for salt and pepper and then crack your eggs on top, with one in the center of the pan and the rest along the outer edge. Cover your pan with a lid and let simmer for 10 to 15 minutes or until your eggs are cooked and the liquid in the pan is reduced. Serve warm with a garnish of fresh chopped parsley.