▢ 1 tablespoon olive oil
▢ 1 onion diced
▢ 2 cloves garlic minced
▢ 2 small red bell peppers diced
▢ 1 teaspoon paprika
▢ 1 teaspoon cumin
▢ ½ teaspoon coriander
▢ ⅛ teaspoon cayenne pepper or to taste
▢ salt & pepper to taste
▢ 28 ounces whole tomatoes canned, with juices
▢ 6 eggs
▢ freshly chopped cilantro for serving
Crush tomatoes with your hands until they’re broken up, set aside.
In a 10″ skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.
Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.
Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.
Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.
Garnish with fresh cilantro and serve with toast.
Leftover Shakshuka can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until heated through, and refresh flavors with salt & pepper.