Easy Tomato and Peppers Egg Shakshuka Recipe, with smoked paprika, garden peppers and tomatoes is a recipe for all seasons!
Course Eggs
Cuisine Mediterranean
Keyword Tomato Peppers Egg Shakshuka
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Equipment
2 6-inch cast iron pans
Ingredients
2tbspOlive oil
1Onion small, sliced thin
1Red peppersliced into long strips
1Chili pepper finely diced
15ozCanned Tomatoes
1Large Fresh Tomato thinly sliced
2Garlic clovescrushed
1tbsp Smoked paprika
1/2tspSalt or to taste
4Eggsroom temperature
1/2cupFresh parsley rough chopped
1ozFeta cheese optional
6Olives thinly sliced, optional
Instructions
Drizzle olive oil into each pan, over a medium hot flame. Toss in onions, garlic and peppers, and cook until they begin to caramelize and get nice brown bits on the edges of the onions.
Add spices, tomato sauce or mashed canned tomatoes and freshly chopped tomatoes into each pan and let them simmer for about 7 minutes or until the sauce begins to thicken.
Once the sauce has thickened, take the back of a spoon and spread an opening in the center of each pan. Slowly pour the eggs into the space, cover and simmer, over medium heat, for about 5 minutes. Check to see that a film has begun to cook over the eggs but make sure the yolk still has a little movement to it.
Remove from the heat, sprinkle chopped parsley and any other toppings you might like. Shakshuka is ready to serve!
Notes
It helps to place each egg in a separate cup, making it easier to pour into the hot pan when ready.