Empty My Fridge
Shakshuka
Ingredients
- Olive oil2 tbsp
- Onion · finely chopped1
- Garlic · minced2
- Tomato paste2 tbsp
- Bell pepper · finely chopped1
- Tomato · diced peeled1 can
- Cumin · ground1 tsp
- Paprika1 tsp
- Chili flake · flakes½ tsp
- Chili powder¼ tsp
- Garlic powder2 tsp
- Fish sauce1 tbsp
- Salt
- Black pepper
- Egg4
- Feta cheese¼ cups
- Parsley · chopped
- Bread · for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook for about 5 to 7 minutes until softened.
- Add the diced red pepper, tomato paste, cumin, chili powder, paprika, red pepper flakes, garlic powder, salt and pepper. Cook for another minute until fragrant.
- Pour in the diced tomatoes and fish sauce. Cover and simmer for about 10 to 15 minutes until the sauce thickens slightly.
- Make small wells in the sauce with the back of a spoon and crack an egg into each one. Cover and cook for about 5 to 8 minutes, until the eggs are just set.
- Top with crumbled feta and chopped parsley and serve hot with crusty bread.
Summarized from Tasty's video. Watch it for the details.
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