Classic Shakshuka

• 30ml Olive oil
• 1 Yellow onion (diced)
• 1 Red bell pepper (diced)
• 3 cloves Garlic (minced)
• 5ml Ground cumin
• 5ml Sweet paprika
• 1ml Cayenne pepper
• 1 can Canned diced tomatoes (400g can)
• Salt (to taste)
• Black pepper (to taste)
• 4 Pasteurized eggs
• 30ml Fresh cilantro (chopped)
• 4 slices Crusty bread (for serving)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat the Olive oil in a large skillet over medium heat. Add the Yellow onion and Red bell pepper, cooking until softened, about 5 min.

2. Mark step 2 done
   2

   Stir in the Garlic, Ground cumin, Sweet paprika, and Cayenne pepper. Cook for 1 min until highly fragrant.

3. Mark step 3 done
   3

   Pour in the Canned diced tomatoes along with their juices. Season with Salt and Black pepper. Reduce the heat to medium-low and let the sauce simmer for 10 min until it slightly thickens.

4. Mark step 4 done
   4

   Use a spoon to make 4 small wells in the simmering sauce. Crack one Pasteurized eggs into each well.

5. Mark step 5 done
   5

   Cover the skillet and let the Pasteurized eggs cook for 5 min to 8 min, or until the whites are fully set but the yolks are still slightly runny. Because the Pasteurized eggs are pasteurized, the runny yolks are safe to consume.

6. Mark step 6 done
   6

   Remove from the heat. Garnish the dish with chopped Fresh cilantro and serve immediately with Crusty bread for dipping.

Created with AI. Review the ingredients, quantities and steps before cooking.