Easy Shakshuka
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, cut into 2-inch pieces
- 1 green bell pepper, cut into 2-inch pieces
- 1 (28 ounce) can whole peeled plum tomatoes with juice
- 1 teaspoon paprika, or to taste
- 2 slices pickled jalapeño pepper, finely chopped
- 4 large eggs
- 4 (6 inch) pita breads (Optional)
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Instructions
- Gather the ingredients.
- Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
- Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
- Enjoy!
Source
Original recipe: View Original