Name: Shakshuka (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp Olive oil; 1 Yellow onion-chopped; 2 cloves Garlic-minced; 1 Red bell pepper-chopped; 1 (28 ounce) can Crushed tomatoes; 1 tsp Paprika; 1/2 tsp Cumin; 1/4 tsp Cayenne pepper-optional; 1 tsp Sugar; To taste Salt; To taste Black pepper; 6 Large eggs; 2 tbsp Fresh parsley-chopped, for garnish

Shakshuka

Recipe tier

Base
2 tbsp 30 mL Olive oil
1 1 Yellow onion-chopped
2 cloves 2 cloves Garlic-minced
1 1 Red bell pepper-chopped
Sauce
1 (28 ounce) can 794 g Crushed tomatoes
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Cayenne pepper-optional
1 tsp 5 mL Sugar
To taste To taste Salt
To taste To taste Black pepper
Eggs & Garnish
6 6 Large eggs
2 tbsp 3 g Fresh parsley-chopped, for garnish

Equipment

Large skillet
Spoon

Instructions

🎙️ Cook with voice coach

Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Pour in the crushed tomatoes. Add paprika, cumin, cayenne pepper (if using), sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Using a spoon, make six indentations in the sauce. Crack an egg into each indentation.
Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes for runny yolks.
Garnish with fresh parsley and serve immediately.

Nutrition per serving

Calories 350