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Categories:
olive oil brown clove garlic bell pepper tomatoes tomato chili powder cumin paprika cayenne pepper sugar salt eggs parsley
Viewed: 90 - Published at: 5 years agoIngredients
- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste-- spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Method
- Heat a deep, large skillet or saute pan on medium. Slowly warm olive oil in the pan. Add chopped onion, saute for a few minutes until the onion begins to soften. Add garlic and continue to saute till mixture is fragrant.
- Add the bell pepper, saute for 5-7 minutes over medium until softened.
- Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka
