Easy Shakshuka Recipe for Brunch

By Unicorns in the Kitchen · 30 min

Ingredients

Instructions

1. Heat the olive oil in a pan (cast iron is ideal) over medium heat.
2. When the oil shimmers, sauté the diced onion for a few minutes until translucent.
3. Add the garlic, then the diced bell pepper, and cook a few more minutes until the pepper begins to soften.
4. Stir in the tomato paste and cook for a couple of minutes until it starts to release its colour.
5. Add the canned tomatoes, cumin, paprika and salt. Bring to a simmer, then lower the heat and cook until the mixture thickens into a stew-like sauce.
6. Make 4 wells in the sauce with a wooden spoon and break an egg into each one.
7. Cover and cook over medium-low heat for 5 to 8 minutes, until the eggs are done to your liking: longer for fully set, shorter for runny.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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