Shakshuka Eggs Recipe
It's a one-skillet dinner that's idealize for breakfast, brunch, or indeed supper.
Equipment
- Skillet or frying pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tbsp chili flakes
- 1 can diced tomatoes or 4 fresh tomatoes, chopped
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
Instructions
- Warm olive oil in a skillet over medium warm.
- Include chopped onion and chime pepper. Sauté for approximately 5 minutes until delicate.
- Blend in garlic, cumin, paprika, and chili drops. Cook for 1 diminutive.
- Include diced tomatoes and season with salt and pepper. Stew for 8–10 minutes until the sauce thickens.
- Make little wells within the sauce and split an egg into each well.
- Cover the skillet and cook for 5–7 minutes or until the egg whites are set and yolks are still runny (or longer in case you lean toward firm yolks).
- Expel from warm, embellish with chopped parsley or cilantro and feta in case utilizing.
- Serve hot with dried up bread or pita.
Notes
Shakshuka Eggs Recipe is a great way to cook healthy, easy to make and pleasing on the eyes. No matter if guests are there or not, this sheet pan chicken is great for any meal.