Middle Eastern Shakshuka

• 2 tbsp Olive oil
• 1 large Onion, diced
• 2 whole Bell peppers, sliced
• 4 cloves Garlic, minced
• 28 oz can Crushed tomatoes
• 1 tsp Cumin
• 1 tsp Paprika
• 6 whole Eggs

  Suggested swaps

  Flax eggs · 1:1 ratio — 1 tbsp ground flax + 3 tbsp water per egg; let sit 5 min

  Applesauce · 1:1 ratio — ¼ cup applesauce per egg; adds moisture and sweetness
• 0.5 cup Feta cheese, crumbled
• 0.25 cup Fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion and bell peppers until softened, about 5 minutes.
3. Add garlic, cumin, and paprika. Cook for 1 minute.
4. Pour in crushed tomatoes, season with salt and pepper. Simmer for 10 minutes.
5. Make 6 wells in the sauce and crack an egg into each well.
6. Cover and cook for 5-8 minutes until eggs are set but yolks are still runny.
7. Sprinkle with feta and parsley. Serve straight from the skillet.

Tips & Notes