Shakshuka
This cozy, flavor-packed shakshuka starts with sautéed peppers, onions, and warm spices, then simmers in a bold jar of sassy sauce before eggs are gently cooked right in the skillet. It's perfect for brunch, a light dinner, or anytime you want something comforting but simple. Serve with crusty bread to scoop up every last bite.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- ¼ tsp chili powder
- 1 jar The Curvy Italian Sassy Sauce
- 6 large eggs
- Salt and black pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan or skillet over medium heat. Add diced onion and bell pepper. Cook for about 5 minutes, until softened and the onion is translucent.
- Stir in garlic, paprika, cumin, and chili powder. Cook for about 1 minute, just until fragrant.
- Pour in the Sassy Sauce and stir to combine. Season with salt and pepper to taste. Bring the sauce to a gentle simmer.
- Using the back of a spoon, create small wells in the sauce. Crack one egg into each well.
- Simmer for 5–8 minutes, or until the eggs are cooked to your liking. For faster cooking or firmer yolks, cover the skillet with a lid.
- Remove from heat and sprinkle generously with chopped cilantro and parsley.
- Serve immediately with warm bread for dipping