hearty shakshuka

Name: hearty shakshuka
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 tbsp Olive Oil (3 tablespoons olive oil); 1 piece Yellow Onion (1 medium yellow onion, diced); 1 piece Red Bell Pepper (1 red bell pepper - cored, seeded and diced); 2 cloves Garlic (2 garlic cloves, minced); 1 tsp Cumin Powder (1 teaspoon cumin powder); 0.13 tsp Hot Pepper Sauce (0.125 teaspoon hot pepper sauce (such as tabasco®)); 1 can Chopped Tomatoes (1 (28 ounce) can chopped tomatoes (crushed)); 1 can Green chiles (1 (4.5 ounce) can chopped green chiles, drained); ½ tsp Table Salt (0.5 teaspoon table salt); ¼ tsp Black Pepper (0.25 teaspoon ground black pepper); 6 pieces Egg (6 large eggs); 1 tbsp Parsley (1 tablespoon chopped fresh parsley)

35 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian

Steps

1preheat the oven to 400 degrees f (205 degrees c).
2heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat.
3add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally.
4stir in cumin and hot pepper sauce; cook 1 minute.
5add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat.
6simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
7make 6 indentations in tomato sauce; gently crack eggs into indentations.
8place skillet in the oven; bake until eggs are just set, 5 to 10 minutes.
9sprinkle with chopped parsley.