One-Pan Shakshuka

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• Pinch of cayenne (optional)
• 1 can (14 oz / 400g) crushed tomatoes
• 4-6 large eggs
• Salt and pepper to taste
• Fresh cilantro or parsley for serving
• Crusty bread for dipping

Instructions

1. Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper for 5 minutes until softened.
2. Add garlic, cumin, paprika, and cayenne. Stir for 30 seconds until fragrant.
3. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until sauce thickens slightly.
4. Make wells in the sauce with a spoon. Crack eggs into the wells. Cover the pan and cook for 5-7 minutes until whites are set but yolks are still runny.
5. Scatter herbs on top. Serve straight from the pan with crusty bread.

Notes

Don't overcook the eggs. If the whites look almost set, take it off the heat. Residual heat will finish the job.