Ingredients
1tbspolive oil
1onionchopped
2largecloves garliccrushed
1bell pepper
9ozsausages
1tspground cumin
1tspsweet paprika
1tspchilli powder
1tspcayenneoptional
14oztomatoeschopped
2tbsptomato paste
saltto taste
6largeeggs
¼cupcilantroto serve
Flatbreadto serve
Preparation
Heat oil in a large nonstick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent.
Add garlic, bell pepper, ground sausage, cumin, paprika, and chili; cook, stirring occasionally until garlic is soft and fragrant.
Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly for about 10 to 15 minutes. Season with salt to taste.
Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover the pan with a lid and cook until yolks are just set for about 5 minutes.
Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
