- 3-6 eggs
- 1 medium onion
- 2 cloves garlic, minced
- 1 medium bell pepper
- 2 cans tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon paprika or chili powder
- black pepper to taste
- salt to taste
- to garnish cilantro (coriander leaves)
Prep the ingredients. Thinly slice the bell pepper. Finely chop the onions, prep the tomatoes, and garlic.
Heat some olive oil in a pan, then add chopped onion and garlic; reduce to medium and continue cooking until the onions turn translucent.
Add the sliced bell pepper. Stir well and continue cooking for a couple more minutes.
Add the tomatoes and cook till they turn tender. Add ¼ cup of water, salt, and mix well.
Now add salt, black pepper, paprika/chili powder, cumin and mix well. Let simmer 10 to 15 minutes.
Make three wells in the sauce for the eggs.
Break each egg, and carefully place it into a well. Repeat for each egg.
Let the eggs poach in the sauce on a low flame. Wait for the egg whites to be set and turn off the flame.
Garnish with cilantro or parsley leaves and serve with your choice of toasted bread.
For a spicier Shakshuka, use cayenne pepper or any other hot chilies instead of paprika, for a real kick.