Shakshuka

Eggs poached in a spiced tomato and pepper sauce, eaten straight from the pan.

25 min 2 servings Easy israeli

Ingredients

• 2 tbsp olive oil
• 1 pcs onion
• 1 pcs red bell pepper
• 3 cloves garlic
• 400 g crushed tomatoes
• 4 pcs eggs
• 1 tsp cumin
• 1 tsp paprika
• 0.5 tsp chili flakes
• 0.25 bunch parsley
• 2 pcs pita bread

Steps

1. Heat olive oil in a wide pan.
2. Sauté the chopped onion and red pepper until soft.
3. Add minced garlic, cumin, paprika and chili flakes.
4. Cook for 1 minute.
5. Pour in crushed tomatoes.
6. Season with salt and pepper.
7. Simmer for 10 minutes.
8. Make 4 small wells in the sauce.
9. Crack an egg into each well.
10. Cover and cook for 5-6 minutes until the egg whites are set but yolks are still soft.
11. Sprinkle with chopped parsley.
12. Serve with warm pita or bread.