Shakshuka

Ingredients

• 6eggs
• 28 ozcrushed tomatoes
• 1red bell pepper, diced
• 1yellow onion, diced
• 3 clovesgarlic, minced
• 1 tspground cumin
• 1 tspsmoked paprika
• 1/4 tspred pepper flakes
• 2 tbspolive oil
• 1/4 cupfresh parsley, chopped
• salt and pepper

Method

1. 1

   Heat the olive oil in a skillet over medium. Add the onion and pepper and cook until soft, about 6 minutes, then the garlic for one minute more.

2. 2

   Stir in the cumin, paprika, and red pepper flakes, then the tomatoes and a pinch of salt. Simmer until thickened, about 10 minutes.

3. 3

   Make wells in the sauce and crack an egg into each. Cover and cook until the whites are set but yolks still jammy, 6–8 minutes.

4. 4

   Scatter with parsley and serve from the pan with bread or on its own.