Shakshuka

Yields: 4 servings Prep time: 15 minutes Cook time: 20-25 minutes Ingredients: 2 tablespoons olive oil   1 large onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 (28-ounce) can crushed tomatoes   1 (15-ounce) can tomato sauce 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes (optional) Salt and pepper to taste 4 large eggs Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.   Add the bell peppers and cook until softened, about 5 minutes.   Stir in the crushed tomatoes, tomato sauce, cumin, paprika, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally. Make 4 wells in the sauce using the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Serve immediately with warm pita bread, crusty bread, or rice. Tips: For a spicier shakshuka, add more red pepper flakes or a pinch of cayenne pepper. You can add other vegetables to the sauce, such as spinach, kale, or zucchini.   Serve with feta cheese, crumbled on top, for an extra flavor boost. Enjoy your delicious Shakshuka! Read More

• 0m
• 15 views