🍳 Shakshuka: A Flavorful Middle Eastern Breakfast Delight! 🌿

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

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Ingredients:

• Olive Oil: 2 tablespoons
• Onion: 1, diced
• Bell Pepper: 1, diced (red or green)
• Garlic: 3 cloves, minced
• Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Cayenne Pepper: 1/2 teaspoon (optional for heat)
• Canned Tomatoes: 1 can (28 ounces), crushed or diced
• Salt and Pepper: to taste
• Eggs: 4-6 (depending on preference)
• Fresh Parsley or Cilantro: for garnish
• Feta Cheese: crumbled (optional)

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Directions:

1. Heat the Oil:
   • In a large skillet, heat the olive oil over medium heat.
2. Sauté Vegetables:
   • Add the diced onion and bell pepper. Cook for about 5 minutes until softened.
3. Add Garlic and Spices:
   • Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for an additional minute until fragrant.
4. Incorporate Tomatoes:
   • Pour in the canned tomatoes with their juices. Season with salt and pepper. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
5. Create Wells for Eggs:
   • Using a spoon, make small wells in the tomato mixture. Crack an egg into each well.
6. Cook the Eggs:
   • Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking (runny yolks or firm).
7. Garnish and Serve:
   • Remove from heat and sprinkle with fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot with crusty bread or pita!