shakshuka

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1 (28 ounce) can crushed tomatoes
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 6 large eggs
• 2 tablespoons chopped fresh parsley
• Crusty bread, for serving

Instructions

1. Heat olive oil in a 12-inch skillet over medium heat.
2. Add onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add garlic, paprika, and cayenne pepper and cook for 1 minute more.
4. Pour in crushed tomatoes and sugar. Bring to a simmer.
5. Create six wells in the tomato sauce with the back of a spoon.
6. Crack an egg into each well.
7. Cover the skillet and cook for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
8. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

Notes

• For a milder shakshuka, reduce the amount of cayenne pepper.
• Don't overcook the eggs – the yolks should still be runny for the best flavor and texture.
• Serve immediately for the most vibrant flavors.
• A cast iron skillet is ideal for even heat distribution.
• Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.