Classic Shakshouka Recipe with a Mediterranean Twist
Ingredients:
- 2 tbsp European organic olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 can (400g) crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley, chopped (for garnish)
- Feta cheese (optional, for serving)
- Crusty bread or pita (for serving)
Instructions:
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Prepare the Base:
- Heat European organic olive oil in a large, deep skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in diced red bell pepper and cook until softened.
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Spice it Up:
- Add minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for an additional 1-2 minutes until fragrant.
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Tomato Bliss:
- Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld. If you prefer a thicker consistency, simmer a bit longer.
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Create Wells for the Eggs:
- Using a spoon, create small wells in the tomato mixture for the eggs. Crack each egg directly into a well, ensuring they are evenly distributed across the pan.
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Poach the Eggs:
- Cover the skillet and let the eggs poach in the tomato mixture over medium-low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.