| Prep | Cook | Ready in | Servings | |
| 10 min | 25 min | 35 min | 3 |
| 1/8 tsp | Cayenne pepper (to taste) |
| 1/4 tsp | Hot pepper (chili) flakes (to taste) |
| 1 pinch | Salt and pepper (to taste) |
| 1 tsp | Cumin |
| 1 3/4 can(s) (16 oz) | Diced tomatoes, canned |
| 6 large egg | Egg |
| 1 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Paprika |
| 2 tbsp | Tomato paste, canned |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/2 medium | White onion (peeled, diced) |
1. Dice the onions and garlic and sauté them on a deep, large pan.
2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like.
4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.
| Meat Alternative | 1.1 |
| Vegetables | 3.1 |
Quick Tip:
Add anything you want to the base — jalapeños, green chillies, parsley, red pepper flakes, mushrooms, eggplant or spinach.
Shakshuka can easily be customized to your taste!
