Shakshuka
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Heat oil in a large skillet or cast iron pan. Add the onion and sauté over medium heat until translucent, about 5 to 10 minutes. Add the bell pepper and jalapeño and cook just until softened, about 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
  2. Slowly pour in the crushed tomatoes. Stir in the paprika, cumin and bay leaf. Add the sugar, salt and pepper and let the sauce simmer for 20 minutes. Layer the spinach leaves on top. Carefully crack the eggs into the tomato mixture. Cover and simmer for about 10 minutes or until the whites of the eggs are no longer translucent. Serve warm with bread for dipping.