Shakshuka with Crusty Bread

Ingredients

• 2 tbspOlive oil
• 1 mediumYellow onions, diced
• 1 largeRed bell pepper, diced
• 2 clovesGarlic, minced
• 2 tspGround cumin
• 2 tspPaprika
• 1 tspRed pepper flakes
• 1 canCanned crushed tomatoes
• 5 gSalt
• 1 gGround black pepper
• 4 largeLarge eggs
• 15 gCilantro, chopped
• 300 gCrusty bread loaf, sliced

Method

1. Heat 30 ml (2 tbsp) olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the 250 g diced yellow onion and 200 g diced red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.⏱ 7 min timer in cook mode
2. Add the 10 g minced garlic, 5 g ground cumin, 5 g paprika, and 2.5 g red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly.⏱ 1 min timer in cook mode
3. Pour in the 796 ml can of crushed tomatoes. Stir in 5 g salt and 1 g black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavours to meld.⏱ 10 min timer in cook mode
4. Uncover the skillet. Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one of the 4 large eggs into each well.⏱ 30 sec timer in cook mode
5. Cover the skillet again and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).⏱ 8 min timer in cook mode
6. Garnish the shakshuka with 15 g chopped cilantro. Serve hot directly from the skillet with 300 g sliced crusty bread for dipping.