Shakshuka

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • Olive oil, for frying
  • 1 large onion, sliced thinly
  • 2 red bell peppers, sliced thinly
  • 4 cloves garlic, chopped
  • Pinch of cayenne
  • 2 teaspoons (10 milliliters) sweet paprika
  • 1/2 teaspoon (3 milliliters) cumin seeds
  • 1 (830 milliliter) can whole plum tomatoes with juices, coarsely chopped
  • Salt and fresh ground pepper, to taste
  • 150 grams buffalo mozzarella, sliced
  • 4-6 eggs
  • Chopped cilantro, for serving

Directions

  1. Preheat oven to 350F (180C).
  2. Drizzle oil in a skillet and heat. Add peppers and onion and cook until onion starts to soften.
  3. Add garlic.
  4. Add spices. Stir to combine with oil and let cook for a few minutes.
  5. Pour tomatoes into skillet and mix to combine.
  6. Season with salt and pepper.
  7. Let simmer for ten minutes.
  8. Make wells in the mixture, and break eggs into wells.
  9. Place slices of mozzarella in between eggs.
  10. Bake for 10-15 minutes or until egg whites are set.
  11. Top with cilantro.
  12. Enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

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