I have copy pasted the ingredients and made a few changes in the method.It is a complete and satisfying meal and my kids love to mop it all up with garlic bread. here goes... Ingredients • 1 tbsp olive oil • 1/2 medium brown or white onion, peeled and diced • 1 clove garlic, minced • 1 medium green or red bell pepper, chopped • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes • 2 tbsp tomato paste • 1 tsp chili powder • 1 tsp cumin • 1 tsp paprika • Pinch of cayenne pepper (or more to taste-- spicy!) • Pinch of sugar (optional, to taste) • Salt and pepper to taste • 5-6 eggs • 1/2 tbsp fresh chopped parsley (optional, for garnish)
Method- Heat oil in a deep pan on medium. Add chopped onion and garlic , sauté for a few minutes. Add the bell pepper[I also added babycorn and corn ,don’t know how authentic that is ..but suits my taste buds just fine :) ], sauté over medium heat until softened.’ Add tomatoes and tomato paste to pan.Mix in well. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add salt and pepper to taste.I added more chilli powder….and I added some chopped sausages too…:)
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Its better to place 4-5 eggs around the outer edge and 1 in the center.. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
From the creator of the recipe :) ---Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For dinner, serve with a green side salad for a light, easy meal.