Updated: Mar 31, 2021
1/4 cup extra-virgin olive oil
1 jalapeño chiles, small dice
1 red pepper
1 medium yellow onion, chopped
6 roma tomatoes, Medium small dice
2 tbs of tomato paste
5 cloves garlic, sliced
1 tsp. Ground Cumin
1 Tbs. Sweet Paprika
Salt and pepper, to taste
6 large eggs
2 Tbs. chopped cilantro, flat-leaf parsley, or a mixture of both
Heat oil in a large skillet over medium-low. Add onion and peppers . Cook until soft.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cook 1 minute.
Add the tomatoes and season with salt and pepper; cook for about 5 mins
Add the tomato paste and cook for another min.
Add a cup of water and cook and cook for about 10 minutes till sauce thickens. Taste and add more salt and pepper if needed. ck the egg i
Make a small well with the back of a spoon. crack an egg in to the well. Repeat six times.
Cook the shakshuka thill the egg white are cooked through and the yolk are still runny , if you like your eggs cooked all the way you can cover with a lid.
finale step is add fresh chopped fresh herbs at the end.
serve with challah or pita.