Shakshouka

INGREDIENTS

2 tablespoons Sultan Brand olive oil
1 medium onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon Ziyad Brand ground cumin
1 teaspoon Ziyad Brand sweet paprika
1/4 teaspoon Ziyad Brand ground chili powder (optional, for spice)
4 medium ripe tomatoes, chopped (or one 14-ounce can of diced tomatoes)
2 tablespoons Ziyad Brand tomato paste
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
4-6 large eggs
Fresh dill, parsley or cilantro, chopped, for garnish
bread, for serving

Directions

Step 1 – Cook the Base

Heat olive oil in a large skillet over medium heat.
Add the onions and sauté for 3-4 minutes until soft and translucent.
Stir in the bell peppers and cook for another 5 minutes until softened.

Step 2 – Add Spices and Garlic

Add the minced garlic, cumin, paprika, and chili powder (if using). Stir for 30 seconds until fragrant.

Step 3 – Prepare the Sauce

Add the chopped tomatoes and tomato paste. Stir to combine.
Season with salt and black pepper.
Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.

Step 4 – Add the Eggs

Make small wells in the sauce using the back of a spoon. Crack an egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).