To cook shakshuka, start by heating olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, then add minced garlic and chopped red bell pepper and cook until the pepper is tender. Add a can of diced tomatoes and a teaspoon of cumin and let the mixture simmer for a few minutes until it thickens slightly. Use a spoon to make indentations in the sauce and crack eggs into them. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny. Sprinkle with chopped parsley or cilantro and serve hot with crusty bread or pita.
To cook shakshuka, start by heating olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, then add minced garlic and chopped red bell pepper and cook until the pepper is tender. Add a can of diced tomatoes and a teaspoon of cumin and let the mixture simmer for a few minutes until it thickens slightly. Use a spoon to make indentations in the sauce and crack eggs into them. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny. Sprinkle with chopped parsley or cilantro and serve hot with crusty bread or pita.
To cook shakshuka, start by heating olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, then add minced garlic and chopped red bell pepper and cook until the pepper is tender. Add a can of diced tomatoes and a teaspoon of cumin and let the mixture simmer for a few minutes until it thickens slightly. Use a spoon to make indentations in the sauce and crack eggs into them. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny. Sprinkle with chopped parsley or cilantro and serve hot with crusty bread or pita.
a large pot filled with eggs and tomatoes on a wooden table
a pan filled with eggs and tomatoes on a cutting board
a skillet filled with eggs and tomatoes on a wooden table
a pan filled with eggs and vegetables on a wooden table