Hearty Shakshuka
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ⅛ teaspoon hot pepper sauce (such as Tabasco)
- 1 (28 ounce) can crushed tomatoes
- 1 (4.5 ounce) can chopped green chiles, drained
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 large eggs
- 1 tablespoon chopped fresh parsley
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Instructions
- Preheat the oven to 400 degrees F (205 degrees C).
- Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
- Add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat. Simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
- Make 6 indentations in tomato sauce; gently crack eggs into indentations. Place skillet in the oven; bake until eggs are just set, 5 to 10 minutes. Sprinkle with chopped parsley.
Source
Original recipe: View Original