Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Red bell pepper: 1 medium, chopped
- Garlic: 4 cloves, minced
- 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 chopped onion and red bell pepper and cook until softened, about 5-7 minutes.
- Step 2: Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the crushed tomatoes, tomato paste, and paprika. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- Step 4: Use a spoon to create six small wells in the tomato sauce.
- Step 5: Crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes for runny yolks.
Notes
- Leftover shakshuka sauce (without eggs) can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover shakshuka gently in a skillet on low heat, or in the microwave, and consider adding a poached or fried egg on top for a fresh start.
- Serve your shakshuka directly from the skillet with crusty bread or pita for dipping into the rich sauce and runny yolks.
- For a deeper flavor, bloom the paprika in the hot oil with the onions and peppers before adding the tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American