Hearty Shakshuka
Description
This hearty shakshuka recipe simmers whole eggs in canned crushed tomatoes with onion, bell pepper, green chiles, garlic, and seasonings like cumin.
Ingredients
•
3 tablespoons olive oil
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1 medium onion, diced
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1 red bell pepper - cored, seeded and diced
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1/8 teaspoon hot pepper sauce (such as Tabasco®)
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1 (28 ounce) can crushed tomatoes
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1 (4 1/2 ounce) can chopped green chiles, drained
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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6 large eggs
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1 tablespoon chopped fresh parsley
Directions
1
Preheat the oven to 400 degrees F (205 degrees C).
2
Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
3
Add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat. Simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
4
Make 6 indentations in tomato sauce; gently crack eggs into indentations. Place skillet in the oven; bake until eggs are just set, 5 to 10 minutes. Sprinkle with chopped parsley.