Ingredients

The following ingredients have 4 Servings
  • 3-4 tablespoons oil
  • 1 medium onion (, diced)
  • 3-4 garlic cloves (, finely chopped)
  • 1 large or 2 small  bell pepper (, seeded and diced)
  • 1 28-ounce can roast  or whole peeled tomatoes
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • ½ teaspoon chili powder
  • salt and pepper to taste
  • 5-6 large eggs
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley
  • for serving avocado slices, bread, and crumbled cheese

Instruction

  • Heat a large cast-iron (12 inches) or saute pan over medium heat.
  • Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant.
  • Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn.
  • Add  whole tomatoes together with all its juice smashed with a wooden spoon to desired texture, followed by all the spices - cumin, paprika, and chili pepper,
  • Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes.
  • Season to taste with salt and pepper.
  • Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka. 
  • Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs).
  • Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer.
  • Serve immediately with cilantro, avocado and a drizzle of olive oil!