Ingredients
US CUSTOMARY METRIC
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Directions
1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2
Add garlic and spices and cook an additional minute.
3
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5
Garnish with chopped cilantro and parsley.
6
LISA'S TIPS
7
If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
8
Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.