Tomato & Pepper Shakshuka

What you’ll need

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can / 28 oz / 800 g crushed tomatoes
• ½ tsp salt
• 4 large eggs
• 2 tbsp chopped parsley

Contains: Egg.

Let’s make it

1. Soften onion and pepper in oil in a wide skillet for 8–10 minutes.
2. Add garlic, cumin and paprika; stir for 30 seconds.
3. Add tomatoes and salt. Simmer 10 minutes until thickened, stirring occasionally.
4. Make four wells and crack an egg into each. Cover and cook on low 6–10 minutes, until whites and yolks are set.
5. Scatter over parsley and serve. This North African and Middle Eastern dish is also a favorite in Israeli kitchens.