Easy Shakshuka

Steps

1. 1.

   1.

   Soften The Vegetables** Heat olive oil in a wide skillet over medium. Add onion and bell pepper. Cook 6–8 minutes until soft and the edges pick up a little color. Stir in garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.

2. 2.

   Simmer The Tomato Sauce

   Pour in crushed tomatoes. Add salt and black pepper. Simmer 8–10 minutes, stirring now and then, until the sauce thickens and the oil starts to separate at the edges. Taste. Adjust salt.

3. 3.

   Make Wells For Eggs

   Use a spoon to push four shallow wells in the sauce. Crack one egg into each well. Keep the yolks intact.

4. 4.

   Poach Easy Shakshuka Eggs

   Cover the pan. Cook 5–7 minutes over medium-low until whites are set and yolks are still soft. Watch through the lid. Overcooked yolks go chalky.

5. 5.

   Finish And Serve

   Scatter parsley. Flaky salt if you have it. Bring the skillet to the table with bread for scooping. Eat while the yolks run into the sauce.