Shashuka is a delicious breakfast or anytime meal.
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground paprika (or smoked paprika for extra flavor)
1/2 teaspoon ground coriander (optional)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1 can (14 oz) crushed tomatoes (or fresh diced tomatoes)
1/4 cup tomato paste (for richness)
Salt and pepper to taste
4 to 6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Directions:
Sauté the veggies: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for about 5-7 minutes until softened.
Add the spices and garlic: Stir in the garlic, cumin, paprika, coriander (if using), and red pepper flakes. Cook for about 1 minute until fragrant.
Cook the tomatoes: Add the crushed tomatoes and tomato paste, and stir well. Let the sauce simmer for about 10-15 minutes to thicken. Season with salt and pepper.
Create wells for the eggs: Using a spoon, make small wells in the tomato sauce for each egg. Gently crack the eggs into the wells.
Cook the eggs: Cover the skillet and cook the eggs for about 5-8 minutes, until the whites are set but the yolks are still runny. Cook longer if you prefer firmer yolks.
Garnish and serve: Remove from heat and sprinkle with chopped parsley or cilantro. Serve hot with crusty bread or pita for dipping
