SPRING 2024 (1) - Flipbook - Page 19
30 Minute
Shakshuka
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
(adjust to taste)
1 can (14 oz) diced tomatoes
Salt and pepper, to taste
4-6 large eggs
Fresh cilantro, for garnish
Crumbled feta cheese, for
garnish (optional)
Warm crusty bread or pita, for
serving
*** MOROCCAN STYLE ***
Instructions:
1. Prep the Veggies: Heat olive oil in a large skillet over medium heat. Add the
diced onion and bell pepper. Sauté for 5 minutes until the vegetables start to
soften.
2. Add Spices: Stir in the minced garlic, cumin, smoked paprika, coriander, and chili
powder. Cook for another 2 minutes until fragrant.
3. Simmer the Sauce: Pour in the diced tomatoes (with their juice). Season with salt
and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until
it thickens slightly.
4. Cook the Eggs: Make wells in the sauce with a spoon and crack an egg into
each well. Season the eggs with a little more salt and pepper. Cover the skillet
with a lid or aluminum foil and cook over low heat for 5-7 minutes, or until the
eggs are cooked to your desired doneness.
5. Garnish and Serve: Remove from heat and garnish with fresh cilantro and
crumbled feta cheese, if using. Serve hot, directly from the skillet, with warm
crusty bread or pita on the side for dipping.
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