Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 400g canned chopped tomatoes
• salt and pepper to taste
• 8 eggs
• fresh parsley or coriander, chopped, for garnish
• crumbled feta cheese, for garnish (optional)
• crusty bread, for serving

Method

1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the diced onion and red bell pepper. Cook until softened, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Cook for another minute until fragrant.
4. Pour in the canned chopped tomatoes and season with salt and pepper. Simmer for about 10 minutes, until the sauce has thickened slightly.
5. Using a spoon, create small wells in the tomato sauce and crack an egg into each well.
6. Cover the skillet and let the eggs poach in the tomato sauce for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. Once the eggs are cooked to your liking, remove the skillet from heat.
8. Garnish with chopped fresh parsley or coriander, and crumbled feta cheese if desired.
9. Serve the shakshuka hot, with crusty bread for dipping.