Ingredients
Instructions
Prep ahead
- dice onion and bell pepper; mince 3 garlic cloves.
- open chickpeas and 28 oz crushed tomatoes.
- measure cumin, paprika, pinch cayenne; chop cilantro.
- warm 4 slices whole-grain bread in toaster later.
- locate skillet with snug lid.
Cooking steps
Heat 1 tbsp olive oil in skillet over medium. sauté onion and pepper 5 min until soft.
Add garlic, cumin, paprika, cayenne; stir 30 sec fragrant.
Pour in tomatoes and chickpeas; season salt & pepper. simmer 10 min, stirring occasionally, until slightly thick.
Use spoon to make 4 wells; crack an egg into each. cover; cook 5–7 min to set whites yet keep yolks runny.
Sprinkle cilantro; serve shakshuka straight from pan with toasted bread for dipping.
(active time ≈ 15 min | total ≈ 25 min)