Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
Add the spices: Sprinkle in cumin, paprika, and chili flakes (if using), then cook for 1-2 minutes to let the spices bloom.
Tomatoes in: Add the crushed tomatoes (or fresh diced tomatoes) along with a pinch of salt and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Poach the eggs: Use a spoon to create little wells in the sauce, then crack the eggs into each well. Cover the skillet and let the eggs cook for 5-8 minutes, depending on how runny you like your yolks.
Finish: Garnish with fresh herbs and serve warm, ideally with crusty bread to soak up the delicious sauce.
How does that sound? Are you craving a twist on shakshuka today?
Honey BBQ Meatballs
Sie brauchen keinen Essig oder Wein, entfernen Sie einfach diesen Faden beim Reinigen des Fisches, um den Fischgeruch zu beseitigen.
Mozzarella-Kugeln in Weihnachtsbaumform
Es hat allen zu Hause sehr gut geschmeckt und ich nehme mir vor, das nächste Mal die doppelte Menge zu machen.
Rezept für gebratene Zwiebeln und Eier
Cremiger Orzo mit geröstetem Butternusskürbis und Spinat
