Traditional Shakshouka with European organic olive oil !

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.