Classic Vegetarian Shakshuka

Ingredients

• Olive oilpantry2 tablespoons
• Yellow onion1/2 medium, finely chopped
• Garlic2 cloves, minced
• Red bell pepper1/2 medium, diced
• Ground cuminpantry1/2 teaspoon
• Smoked paprikapantry1 teaspoon
• Cayenne pepperpantrypinch (optional)
• Crushed tomatoes1 (14.5 ounce) can
• Saltpantryto taste
• Black pepperpantryto taste
• Large eggs3-4
• Fresh parsley or cilantro2 tablespoons, chopped (for garnish)

Method

1. 1

   Heat olive oil in a 10-inch skillet or cast iron pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

2. 2

   Stir in the minced garlic and diced red bell pepper. Cook for another 5 minutes, until the bell pepper starts to soften.

3. 3

   Add the ground cumin, smoked paprika, and optional cayenne pepper to the skillet. Stir well and cook for 1 minute until fragrant.

4. 4

   Pour in the crushed tomatoes. Season with salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. 5

   Using the back of a spoon, create 3-4 small wells in the tomato sauce. Carefully crack one egg into each well.

6. 6

   Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preferred doneness).

7. 7

   Remove from heat, garnish generously with fresh chopped parsley or cilantro, and serve immediately with crusty bread for dipping.