Shakshuka

5 steps. Take it one step at a time.

1. 01

   Heat the olive oil

   Heat the olive oil in a large skillet or deep frying pan over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables have softened and the onion is translucent.

   7 min
2. 02

   Add the minced garlic, ground cumin, paprika, and chili flakes

   Add the minced garlic, ground cumin, paprika, and chili flakes. Stir constantly for 1 minute until fragrant to prevent the garlic from burning.

   1 min
3. 03

   Stir in the tomato paste

   Stir in the tomato paste until well combined, then pour in the crushed tomatoes. Season with salt and black pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes until the sauce has thickened slightly.

   15 min
4. 04

   Use a large spoon

   Use a large spoon to make small wells in the sauce. Crack an egg directly into each well. Reduce heat to low, cover the pan with a lid, and cook for 5-8 minutes until the egg whites are set but the yolks remain runny.

   8 min
5. 05

   Remove from heat

   Remove from heat. Garnish with fresh chopped parsley and serve immediately.