Tomato and Peppers Egg Shakshuka Recipe
Easy Tomato and Peppers Egg Shakshuka Recipe, with smoked paprika, garden peppers and tomatoes is a recipe for all seasons!
Servings 2 servings
Equipment
- 2 6-inch cast iron pans
Ingredients
- 2 tbsp Olive oil
- 1 Onion small, sliced thin
- 1 Red pepper sliced into long strips
- 1 Chili pepper finely diced
- 15 oz Canned Tomatoes or homemade
- 1 Large Fresh Tomato thinly sliced
- 2 Garlic cloves crushed
- 1 tbsp Smoked paprika homemade
- 1/2 tsp Salt or to taste
- 4 Eggs room temperature
- 1/2 cup Fresh parsley rough chopped
- 1 oz Feta cheese optional
- 6 Olives 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!