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Shakshuka

Prep Time10 minutes
Cook Time20 minutes
Servings: 4
Calories: 272kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 cup onion (thinly sliced)
  • 2 bell peppers (thinly sliced)
  • 4 cloves garlic (minced)
  • 3 roma tomatoes (chopped)
  • 1 tablespoon brown sugar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 1 bay leaf
  • 8 eggs
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • ¼ cup fresh parsley (chopped)

Instructions

  • Heat the olive oil in a skillet over medium heat.
  • Cook the onions, peppers and garlic until tender-crisp
  • Add the tomatoes, sugar, thyme, paprika, and bay leaf. Turn up the heat until the mixture boils.
  • Turn the heat down to medium-low and let it simmer about 15 minutes until the tomatoes are soft.
  • Make 8 little holes in the pepper/onion/tomato mixture and drop an egg into each little hole. Cover the skillet with a lid and continue to simmer for about 5 to 8 more minutes, until the eggs are cooked.
  • Scoop out the eggs and vegetables into serving bowls and top with parsley.