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Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
Add the spices: Sprinkle in cumin, paprika, and chili flakes (if using), then cook for 1-2 minutes to let the spices bloom.
Tomatoes in: Add the crushed tomatoes (or fresh diced tomatoes) along with a pinch of salt and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Poach the eggs: Use a spoon to create little wells in the sauce, then crack the eggs into each well. Cover the skillet and let the eggs cook for 5-8 minutes, depending on how runny you like your yolks.
Finish: Garnish with fresh herbs and serve warm, ideally with crusty bread to soak up the delicious sauce.
How does that sound? Are you craving a twist on shakshuka today?
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