Israeli Shakshuka

local_grocery_store Ingredients

• 2 tablespoons Olive oil
• 1 Onion, chopped
• 1 Red bell pepper, diced
• 2 cloves Garlic, minced
• 1 teaspoon Cumin, ground
• 1 teaspoon Paprika
• 1/4 teaspoon Cayenne pepper
• 1 can (14 ounces) Crushed tomatoes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 Eggs
• 2 tablespoons Fresh parsley, chopped
• 1/4 cup Feta cheese, crumbled
• 4 slices Bread, toasted (for serving)

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add chopped onion and diced red bell pepper. Cook until softened, about 5 minutes.
3. 3.Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute.
4. 4.Pour in the crushed tomatoes and season with salt and black pepper. Simmer for 10 minutes, until the sauce thickens slightly.
5. 5.Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5 minutes, until the eggs are cooked to your liking.
6. 6.Garnish with chopped fresh parsley and crumbled feta cheese.
7. 7.Serve the shakshuka hot with toasted bread slices for dipping.

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add more cayenne pepper or sprinkle some hot sauce on top.
• chevron_rightFeel free to customize your shakshuka by adding other vegetables like spinach or mushrooms.
• chevron_rightServe with a side of Israeli salad for a complete meal.