Easy Egg Shakshuka Recipe

Prep:

1. Preheat the oven to 375F.
2. On a cutting board, chop the onion, bell pepper, and garlic. In a small bowl, combine the seasonings so you don't have to measure while you cook.

Cook the veggies:

1. Heat a large skillet or oven-safe pan over medium heat. Once hot, heat the oil and distribute it around the bottom. Add diced onion and bell pepper. Cook for 5 to 7 minutes, stirring frequently until the onion is soft and translucent and the bell pepper has softened.
2. Add the minced garlic and the spices into the pan and stir to toast the spices and mix them with the peppers. Add the canned tomatoes (with the liquid) and stir to combine. Reduce the heat to medium-low and cook for 10 minutes.
3. Make small wells with the back of the spoon on the sauce and crack each egg into the space. Depending on the size of the pan, you can usually fit up to 8 eggs, sometimes more.

Bake the eggs:

1. Place the skillet in the preheated oven and bake until the eggs are set, for about 8 minutes. Remove the Shakshuka from the oven.
2. If serving it with bread, move the pan to one side of the oven and place the whole, round loaf of bread in the oven for the last 5 minutes of cooking to warm it up. Remove it from the oven and then slice it using a serrated knife on a cutting board.