Name: Shakshouka recipe by Ishika Uppal at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 1 tbsp olive oil; 1 medium onion chopped; 2 cloves of garlic chopped; 1 red bell pepper diced; 4 ripe tomatoes chopped; Puree of 2 tomatoes; Salt as per taste; 1 tsp Chilli Powder; 1 tsp cumin powder; 1/2 tsp paprika; Pinch of cayenne pepper; Pinch of sugar; Eggs 5; Chopped parsley to garnish

Ingredients Serving: 5

1 tbsp olive oil
1 medium onion chopped
2 cloves of garlic chopped
1 red bell pepper diced
4 ripe tomatoes chopped
Puree of 2 tomatoes
Salt as per taste
1 tsp Chilli Powder
1 tsp cumin powder
1/2 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Eggs 5
Chopped parsley to garnish

Instructions

Heat a deep, large skillet on medium.
Slowly warm olive oil in the pan.
Add chopped onion, saute for a few minutes until the onion begins to soften.
Add garlic and continue to saute till the mixture is fragrant.
Add the bell pepper, saute for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to the pan, stir till blended.
Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Garnish with the chopped parsley.

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