Sort ingredients
gingerbitch
QR Code
Listen
Pdf
In a large lidded skillet, heat the olive oil over medium heat.
Add the diced onion and red bell pepper, cooking for 5 to 8 minutes until they soften.
Stir in the minced garlic, ground cumin, paprika, and cayenne pepper if using, and cook for an additional 30 seconds until fragrant.
Pour in the fire-roasted crushed tomatoes, add the sea salt, and several grinds of black pepper.
Let the mixture simmer on low heat, stirring frequently, for about 15 minutes until the sauce thickens.
Create 6 wells in the sauce and carefully crack an egg into each well.
Cover the skillet and cook until the eggs are set, which will take 4 to 8 minutes depending on your preference for runny or firm eggs.
Season with additional salt and pepper to taste, then sprinkle with fresh parsley or cilantro and crumbled feta.
Serve the shakshuka with pita on the side.