Emulsifier Free Light Tomato Shakshuka
Total time45 min
Prep time15 min
Cook time30 min
4.6(12)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 8 large eggs
For serving
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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