Mediterranean Baked Eggs (Shakshuka-Style)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 4 large eggs
• fresh parsley, chopped
• salt and pepper to taste

Method

1. 1

   Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper 5-6 minutes until softened.

2. 2

   Add garlic, cumin, smoked paprika, and chili flakes, cooking 1 minute until fragrant.

3. 3

   Pour in crushed tomatoes and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color — this reduction is what gives shakshuka its concentrated flavor, don't skip it.

4. 4

   Use a spoon to make 4 small wells in the sauce and crack an egg into each one.

5. 5

   Cover the skillet and cook 6-8 minutes until the egg whites are set but the yolks are still runny. Garnish with parsley before serving.