I have been meaning to make this for years. I’m now sad it took me so long. What on earth was I waiting for?!
I like the hint of spice in the tomato sauce. Quite warming on a chilly winter morn.
PS. Spellcheck keeps wanting to change shakshuka to sharks hula. I’m giggling at the thought of sharks wearing leis and dancing about.
1 T olive oil
1/4 cup diced onion
1 clove garlic, minced
1/2 cup chopped bell pepper
1/2 t chili powder
1/2 t cumin
Pinch red pepper flakes
Sprinkle of salt
Pinch of sugar or drizzle of honey
2 t tomato powder (or 1 T tomato paste)
1 pint canned diced tomatoes
Parsley (fresh is best but dried will work mid-winter)
Heat olive oil in skillet. Add onion and sauté a few minutes. Add garlic and stir until fragrant. Add bell pepper and sauté a bit more. Throw in spices, sweetener, and tomato products. Simmer, stirring occasionally, until slightly thickened.
At this point I transferred half of the mixture to a smaller skillet because I wanted a personal size serving. I saved the other half of the tomatoes for another day.
Break eggs into the tomato sauce. Cover and simmer 5-15 minutes, depending on how hard you like your eggs. Check tomato sauce occasionally to make sure it’s not burning.
Sprinkle with parsley, salt, and pepper and serve with crusty bread (toasted sandwich bread will do).