Shakshuka

🛒 Ingredients

• Olive Oil 14 g · 120 kcal
• Onion 50 g · 20 kcal
• Garlic 6 g · 9 kcal
• Red Bell Pepper 75 g · 15 kcal
• Canned Diced Tomatoes 150 g · 25 kcal
• Cumin Powder 1 g · 4 kcal
• Smoked Paprika 1 g · 3 kcal
• Cayenne Pepper 0 g · 2 kcal
• Eggs 100 g · 155 kcal
• Fresh Cilantro 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.
2. Stir in minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in the diced tomatoes (undrained), season with salt and pepper, and bring to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken.
4. Make two wells in the tomato sauce and crack an egg into each well. Season the eggs lightly with salt and pepper.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
6. Garnish with fresh cilantro before serving hot.