Simple Shakshuka with Eggs

How to Make Simple Shakshuka with Eggs at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 4 large eggs
• 28 ounces canned tomatoes
• 2 medium bell peppers
• 1 medium onion
• 4 cloves garlic
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 tablespoon parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup feta cheese
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. 2

   Add 1 medium chopped onion and cook for about 5 minutes, until softened.

3. 3

   Add 2 medium chopped bell peppers (any color) and cook for an additional 5 minutes.

4. 4

   Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.

5. 5

   Add 28 ounces of canned tomatoes, 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes. Stir well.

6. 6

   Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

7. 7

   Make four small wells in the tomato mixture and crack 1 large egg into each well.

8. 8

   Cover the skillet and cook for 5-7 minutes, until the eggs are set to your liking.

9. 9

   Sprinkle 1 cup of crumbled feta cheese and 1 tablespoon of chopped parsley over the top.

10. 10

    Serve hot with crusty bread or pita for dipping.