Easy Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 can (28 oz) crushed tomatoes
• 3/4 tsp fine salt
• 1/4 tsp ground black pepper
• 6 large eggs
• 2 tbsp chopped parsley

Step-by-step instructions

1. Heat oil in a broad lidded skillet over medium heat. Add onion and pepper; cook 8 minutes until softened.
2. Stir in garlic, cumin, and paprika. Cook 30 seconds, then add tomatoes, salt, and black pepper.
3. Simmer uncovered for 12 minutes, stirring occasionally, until the sauce thickens enough to hold shallow wells.
4. Make six wells with a spoon. Crack each egg into a small cup, then slide into a well. Cover and cook on low for 8 to 10 minutes, until both whites and yolks are set; allow longer if needed.
5. Scatter parsley over the skillet and divide among three bowls.

Ingredient substitutions

• Use yellow bell pepper instead of red in the same quantity.

Storage & reheating

Refrigerate within 2 hours for 2 days. Reheat to 165°F (74°C); eggs will become firmer.

What to serve with it

Serve with crusty bread and a lightly dressed green salad.