Name: Shakshouka recipe by Anshu Pande at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 small onion or 3/4 cup; 1 medium red pepper; 6 garlic cloves, crushed; 5 medium tomatoes, chopped; 2 tablespoons paprika or Red Chilli Powder; 1/8 tsp cumin powder; 1 teaspoon salt; 1/2 cup water; 4 Eggs; chopped Parsley 1 tbsp; Olive oil 1 tbsp

Ingredients Serving: 2

1 small onion or 3/4 cup
1 medium red pepper
6 garlic cloves, crushed
5 medium tomatoes, chopped
2 tablespoons paprika or Red Chilli Powder
1/8 tsp cumin powder
1 teaspoon salt
1/2 cup water
4 Eggs
chopped Parsley 1 tbsp
Olive oil 1 tbsp

Instructions

Chop some onions and garlic finely.
Also chop some tomatoes and red bell pepper and set aside.
In a cast iron Skillet or a normal pan, pour some Olive oil.
Add Red Bell Pepper, Onions and garlic and saute them, till they turn a little soft but hold its crunch.
Add tomato Puree and combine.
Add chopped tomatoes to the skillet.
Season with Salt, Paprika and Cumin Powder.
Add Water to the skillet and cover the skillet with a lid and let it sit on low flame till the tomato goes all gooey.
Make little cavities in your skillet with the help of spoon and crack eggs into them. Cover the skillet again for next 5-6 minutes for the egg whites to set. Or in the alternative you can keep the entire skillet inside the oven and bake.
Sprinkle some freshly chopped Parsley Leaves on top and serve with Bread to dig into that yummy sauce.

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