Shakshuka Recipe

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 garlic cloves, finely chopped

• 2 teaspoon paprika

• 1 teaspoon cumin

• ¼ teaspoon chili powder

• 1 28-ounce can whole peeled tomatoes

• 6 large eggs

• salt and pepper, to taste

• 1 small bunch fresh cilantro, chopped

• 1 small bunch fresh parsley, chopped

Instructions

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

• Add garlic and spices and cook an additional minute.

• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

• Garnish with chopped cilantro and parsley.