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Marlene Andersson

Shakshuka Eggs

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Ingredients Method

Ingredients
  

  • 3 TBSP butter or olive oil
  • 1 medium onion chopped
  • 1 bell pepper seeded and thinly chopped
  • 2 cloves garlic minced
  • 2 large tomatoes chopped
  • 1 TBSP cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 hot chile pepper seeded and finely chopped, optional
  • 6 eggs

Method
 

  1. Heat the olive oil in a large skillet over medium high heat.
  2. Stir in the onion and peppers, and cook until the vegetables soften, about 5 minutes.
  3. Add the minced garlic and cook an additional minute.
  4. Add the tomatoes, cumin, paprika, salt, and chili pepper and stir to combine.
  5. Simmer for 10-12 minutes until the juices cook off.
  6. Make 6 small holes in the mixture with the back of a spoon and crack the eggs into the indentations.
  7. Cover the skillet and cook another 5-6 minutes until eggs are soft cooked.
  8. Serve immediately.