Easy Shakshuka

From Minimalist Baker
Source: https://minimalistbaker.com/easy-shakshuka-with-fresh-or-canned-tomatoes/#wprm-recipe-container-96502

Ingredients

• 1 Tbsp olive oil
• 1/2 cup diced white or yellow onion
• 3 cloves garlic, minced or pressed
• 1 large red bell pepper, finely diced (1 large pepper yields ~1 cup or 120 g)
• 1/2 tsp sea salt
• 1 Tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4-1/2 tsp red pepper flakes
• 4 cups fresh tomatoes, diced (we used half roma, half cherry // 2 lbs yield ~4 cups // or sub 28 oz. canned diced tomatoes)
• 4 large eggs (farm fresh, organic, pasture-raised whenever possible)

Instructions

1. Heat a large rimmed skillet with a lid over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic, red bell pepper, and salt. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
2. Add the tomato paste, cumin, paprika, and red pepper flakes and cook for 1 minute, until fragrant. Add the tomatoes and stir well to combine. Bring to a light simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, the bell pepper is softened, and the flavors have developed. Taste and adjust as needed, adding more cumin for smokiness, red pepper flakes for heat, or salt for overall flavor.
3. Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover the pan. Cook for 4-6 minutes, depending on how you like your eggs. For over-hard eggs, cook for 8 minutes.
4. Turn off the heat, sprinkle with basil or parsley and black pepper (all optional), and serve! Pairs well with toasted bread, grilled cheese sandwiches, or roasted potatoes.
5. Best when fresh. The sauce alone will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. For best texture and taste, we don’t recommend refrigerating or freezing with the eggs.