Let me count the ways I love shakshuka. It can warm you up on a cold winter’s day. It’s perfect for breakfast, lunch or dinner. And it’s all made in just one skillet. So step out of your comfort zone with this Middle Eastern dish, and you might just find yourself a new comfort dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
¼ cup olive oil
1 jalapeño, seeded and minced
½ green bell pepper, chopped
1 small yellow onion, chopped
5 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 teaspoon ground cumin
1 tablespoon paprika
Salt to taste
1. Heat oil in large skillet over medium heat.
2. Cook onion, green pepper and jalapeños until soft, about 6 minutes. Add garlic and spices, and cook for another 2 minutes.
3. Pour in tomatoes. Simmer for 15 minutes. Season with salt to taste.
4. Crack eggs over sauce. Cover skillet and cook until eggs are just set, about 5 minutes.
5. Serve with pita bread.
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