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R0036

Shakshuka

Gluten-Free, Middle Eastern, Vegetarian  | Serves: 4

Ingredients

  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili flakes
  • 1 can (28 oz) crushed tomatoes
  • 6 eggs
  • Fresh parsley and crumbled feta, to serve

Method

  1. Heat olive oil in a large skillet; sauté onion and pepper until soft.
  2. Add garlic, cumin, paprika, and chili flakes; cook 1 minute.
  3. Pour in crushed tomatoes and simmer 10-15 minutes until thickened.
  4. Make 6 small wells in the sauce and crack an egg into each.
  5. Cover and cook 6-8 minutes until whites are set but yolks are still runny.
  6. Garnish with parsley and feta; serve straight from the pan with crusty bread.

Notes

For a dairy-free version, skip the feta — it's still just as good.

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