Shakshuka

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 6 large eggs
• to taste salt and black pepper

Directions

1. Heat olive oil in a large skillet over medium heat, then cook the onion and bell pepper for about 5 minutes until softened.
2. Stir in the garlic, cumin, paprika, and cayenne and cook for one more minute until fragrant.
3. Pour in the crushed tomatoes, season with salt and pepper, stir everything together, and let the sauce simmer for 10 minutes until slightly thickened.
4. Use a spoon to make 6 small wells in the sauce, then crack one egg into each well.
5. Cover the skillet with a lid and cook on medium-low heat for 8 to 10 minutes until the egg whites are set but the yolks are still a little runny.
6. Serve straight from the pan with crusty bread or pita for scooping.

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