by Austin Carter
New Recipe
–Course: Main Course Cuisine: Africa Prep Time: 10 minutes Cook Time: 20 minutes Calories: 350kcal Servings: 4 People
- Skillet or frying pan - Spatula or Wooden Spoon - Knife and Cutting Board - Measuring Spoons - Can Opener - Lid or aluminum foil - Oven Mitts
- 2 tbps olive oil - 1 medium onion diced - 1 red bell pepper seeded and diced - 4 garlic cloves finely chopped - 2 tbps paprika - 28-ounce can whole peeled tomatoes - 6 large eggs
Heat olive oil in a large skillet or pan over medium heat.Add diced onion and bell peppers. Cook until softened, about 5-7 minutes. 2. Add minced garlic, ground cumin, smoked paprika, and chili flakes.Pour in the crushed tomatoes and season with salt and pepper. Stir well to combine.
3. Simmer the sauce for about 10-15 minutes until it thickens slightly. 4. Using a spoon, create small wells in the sauce and crack the eggs into them. 4. Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks
6. Garnish with chopped parsley or cilantro and crumbled feta cheese if desired. 7. Serve hot with crusty bread or pita for dipping and enjoy your delicious shakshuka!