Shakshuka with Peppers and Cumin-Spiced Tomatoes

What you need

• 3 tbsp olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 hot green chili, seeded and thinly sliced
• 1 tsp salt, plus more to taste
• 4 cloves garlic, chopped
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1 tbsp tomato paste
• 800 g (28 oz) canned tomatoes, whole or diced
• 1 pinch sugar, optional, if the tomatoes taste sharp
• black pepper, to taste
• 6 eggs
• 1 handful parsley or cilantro, chopped, for garnish
• crusty bread or pita, for serving

Method

Restated from the original video

1. 1

   Warm the olive oil in a wide, deep frying pan with a lid over medium heat.

2. 2

   Add the onion, bell pepper, chili and salt. Cook, stirring now and then, until soft and lightly browned in spots, 8-10 min.

3. 3

   Stir in the garlic, cumin, paprika and cayenne and cook until fragrant, about 1 min.

4. 4

   Add the tomato paste and stir for 1 min more so it darkens slightly.

5. 5

   Tip in the tomatoes with their juice, crushing any whole ones with a spoon.

6. 6

   Simmer gently, stirring now and then, until the sauce thickens, 15-20 min. Add a splash of water if it gets too dry.

7. 7

   Taste and season with black pepper and more salt. Stir in the sugar only if the sauce is sharp.

8. 8

   Turn the heat to low. Make 6 hollows in the sauce with the back of a spoon and crack one of the eggs into each.

9. 9

   Spoon a little sauce over the whites, leaving the yolks bare.

10. 10

    Cover and cook until the whites are set and the yolks still runny, 5-8 min. Give it a few minutes longer for firm yolks.

11. 11

    Runny yolks are lightly cooked eggs, so use pasteurized eggs or cook the yolks firm for anyone young, elderly, pregnant or immunocompromised.

12. 12

    Scatter over the parsley and serve straight from the pan with bread.

Imported from soupercubes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.