How to Make Classic Shakshuka in 35 Minutes

Ingredients

• 1 tablespoons olive oil
• 5-6 eggs

½ medium brown or white onion, peeled and diced

• 1 clove garlic, minced
• 1 medium green or red bell pepper, chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika

Chili flakes (sprinkled for spicy flavor)

• Pinch of cayenne pepper (or more if your taste buds can handle the heat)
• Pinch of sugar (optional, to taste)
• Salt and pepper (to taste)

Directions

1. Dice the onions and garlic and sauté them on a deep, large pan.
2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
3. Pro-tip: Mix it up. You can add anything you want to your base—jalapeños, green chilies, parsley, red pepper flakes, mushrooms, eggplant or spinach. Shakshuka can easily be customized to your taste!
4. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like.
5. Pro-tip: Add sugar to balance out the spice if you try the sauce and find you can’t handle the heat.
6. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.