Shakshuka - Recipe from Price Chopper
Shakshuka
Perfect meal for any time of day.
Perfect meal for any time of day.
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add about ¾ of the cilantro, garlic, cumin, paprika, and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic has softened and everything is well combined.
- Preheat the oven to 375°.
- Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the sauce thickens slightly, about 15-20 minutes. Season with salt and pepper.
- Use the back of a spoon to make 4 indentations in the sauce, 1 to 2 inches apart. Crack an egg into each. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15-20 minutes. Season with salt and pepper and top with cilantro.
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