DifficultyEasy - Med - Hard
A savoury one-pan dish originating from North Africa that you can make at home from local produce. Simple, satisfying and good for your heart - check out our recipe for Shakshuka, thanks to the team at Solidteknics!
- 1 tablespoon extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 can diced tomatoes
- 1 can crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley, chopped (for garnish)
- Whole wheat bread or pita (for serving)
- Heat the olive oil in a large skillet or pan from Solidteknics over medium heat.
- Add the sliced onion and bell peppers to the pan and sauté until they start to soften, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using).
- Cook for an additional 1-2 minutes until fragrant.
- Pour in the diced tomatoes and crushed tomatoes, and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Reduce the heat to low and simmer the sauce for about 10 minutes to allow the flavors to meld together.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet or pan and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.