Shakshuka is a popular North African and Middle Eastern dish that consists of poached eggs in a flavorful tomato-based sauce. Here’s a recipe for shakshuka:

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1 can (28 ounces) crushed tomatoes

Salt and black pepper, to taste

4-6 large eggs

Fresh parsley or cilantro, chopped (optional)

Feta cheese, crumbled (optional)

Warm pita or crusty bread, for serving

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.

Add the red bell pepper, cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 5 minutes, stirring occasionally.

Pour the crushed tomatoes into the skillet and stir to combine. Season with salt and black pepper to taste. Simmer for 10-15 minutes, or until the sauce has thickened slightly.

Use a spoon to make 4-6 wells in the sauce. Crack an egg into each well. Season the eggs with salt and black pepper.

Cover the skillet and simmer until the eggs are cooked to your liking, about 5-10 minutes. If you prefer your eggs with runny yolks, cook for a shorter time.

Remove the skillet from the heat and sprinkle with chopped parsley or cilantro and crumbled feta cheese, if using.

Serve with warm pita or crusty bread for dipping in the sauce. Enjoy!

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