Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Red bell pepper: 1, chopped
- Garlic: 4 cloves, minced
- Canned crushed tomatoes: 28 ounces
- Tomato paste: 2 tablespoons
- Paprika: 1 tablespoon
- Eggs: 6 large
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
- Step 2: Add the garlic, paprika, and tomato paste and cook for 1 minute more, stirring constantly.
- Step 3: Pour in the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce heat to low and cook for 10 minutes, stirring occasionally.
- Step 4: Use a spoon to make six wells in the sauce. Crack an egg into each well.
- Step 5: Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes for runny yolks.
- Step 6: Serve immediately, garnished with fresh parsley or cilantro, if desired.
Notes
- Leftover shakshuka sauce (without the eggs) can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, gently simmer the sauce on the stovetop, then crack in fresh eggs and cook until set.
- Serve your shakshuka with crusty bread or pita for dipping up every last bit of flavorful sauce.
- Don't skimp on the paprika – it's the secret ingredient that gives this shakshuka its signature smoky flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American