Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 4-6 eggs
- 2 tablespoons chopped fresh parsley or cilantro
Directions
1 Heat the olive oil in a large skillet over medium heat.
2 Add the diced onion and bell pepper and sautĀ for 5-7 minutes until the vegetables are tender and lightly browned.
3 Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4 Pour the can of diced tomatoes into the skillet and stir to combine with the vegetables.
5 Add the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet and stir to combine.
6 Simmer the tomato and vegetable mixture for 10-15 minutes until it has thickened slightly and the flavors have melded together.
7 Crack the eggs directly into the skillet, making sure to space them out evenly.
8 Cover the skillet with a lid or aluminum foil and simmer for 5-10 minutes until the eggs are cooked to your desired level of doneness.
9 Sprinkle the chopped parsley or cilantro over the shakshuka and serve hot, directly from the skillet.
This Israeli shakshuka is a hearty and flavorful breakfast dish that’s perfect for a lazy weekend morning. The combination of spicy tomato sauce and poached eggs creates a satisfying and delicious dish that’s easy to make and packed with nutrients. You can customize the dish by adding in other vegetables or protein sources like chickpeas or feta cheese. Serve this shakshuka with warm pita bread or crusty toast for a complete breakfast.
