Easy Stovetop Shakshuka
Servings: 2 to 4
Total Time: 35 minutes
Ingredients
1 TBSP canola oil
1/2 large yellow onion, diced
1 bell pepper, diced
3 medium garlic cloves, minced
1 14.5-ounce can petite diced tomatoes
1/2 cup water
1 tsp salt
1/8 tsp black pepper
1/2 tsp cumin
1/2 tsp cayenne pepper
4 large eggs
hot sauce (optional)
Directions
1. Heat the oil over medium heat in a large non-stick skillet.
2. Add the onions, peppers, and garlic. Cook, stirring occasionally, until vegetables are softened, about 4 minutes.
3. Stir in the tomatoes, water, salt, pepper, cumin, and cayenne. Simmer, stirring occasionally, 15 to 20 minutes.
4. Spread the tomato mixture evenly in the bottom of the pan and carefully crack an egg in each corner of the pan on top of the tomato mixture.
5. Cover the pan with a lid and let cook about 4 minutes or until the white part of the eggs are set and the yolk is cooked to your liking.
6. Serve and add a few dashes of hot sauce on top if you like.
2. Add the onions, peppers, and garlic. Cook, stirring occasionally, until vegetables are softened, about 4 minutes.
3. Stir in the tomatoes, water, salt, pepper, cumin, and cayenne. Simmer, stirring occasionally, 15 to 20 minutes.
4. Spread the tomato mixture evenly in the bottom of the pan and carefully crack an egg in each corner of the pan on top of the tomato mixture.
5. Cover the pan with a lid and let cook about 4 minutes or until the white part of the eggs are set and the yolk is cooked to your liking.
6. Serve and add a few dashes of hot sauce on top if you like.
