Classic Tomato and Pepper Shakshuka

Mediterranean · 20 min · vegetarian, gluten-free, dairy-free, low-carb

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Ingredients

• 4 large eggs
• 1 can (400g) canned crushed tomatoes
• 1, diced red bell pepper
• 1, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 2 tbsp extra-virgin olive oil
• 2 tbsp, chopped fresh flat-leaf parsley

Method

1. Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper for 6 minutes until softened.
2. Add garlic, cumin, and paprika and stir for 1 minute until fragrant.
3. Pour in the crushed tomatoes, season with salt, and simmer for 5 minutes until thickened.
4. Make 4 wells in the sauce and crack an egg into each.
5. Cover and cook for 5 to 7 minutes until the whites are set but the yolks remain runny.
6. Scatter parsley over the top and serve straight from the pan.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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