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Tasty Apprentice
Start your day with a burst of flavor from this delicious Shakshuka recipe! 
Originating from North Africa, this savory dish features poached eggs in a spiced tomato and pepper sauce, perfect for soaking up with crusty bread.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper, to taste
- 4-6 eggs
- Feta cheese, crumbled (optional, for serving)
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread, for serving
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and cook until softened, about 5 minutes.
2. Add minced garlic, ground cumin, paprika, and ground cayenne pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
3. Pour crushed tomatoes into the skillet and season with salt and pepper. Stir well to combine all the ingredients.
4. Simmer the sauce for 10-15 minutes, or until it has thickened slightly.
5. Using a spoon, create small wells in the sauce and crack an egg into each well. Season the eggs with salt and pepper.
6. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. Remove the skillet from the heat and sprinkle crumbled feta cheese (if using) and chopped parsley or cilantro over the top.
8. Serve the Shakshuka hot, straight from the skillet, with crusty bread for dipping and scooping up all the delicious sauce and eggs. Enjoy the flavors of this vibrant and comforting dish!
Originating from North Africa, this savory dish features poached eggs in a spiced tomato and pepper sauce, perfect for soaking up with crusty bread. Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper, to taste
- 4-6 eggs
- Feta cheese, crumbled (optional, for serving)
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread, for serving
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and cook until softened, about 5 minutes.
2. Add minced garlic, ground cumin, paprika, and ground cayenne pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
3. Pour crushed tomatoes into the skillet and season with salt and pepper. Stir well to combine all the ingredients.
4. Simmer the sauce for 10-15 minutes, or until it has thickened slightly.
5. Using a spoon, create small wells in the sauce and crack an egg into each well. Season the eggs with salt and pepper.
6. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
7. Remove the skillet from the heat and sprinkle crumbled feta cheese (if using) and chopped parsley or cilantro over the top.
8. Serve the Shakshuka hot, straight from the skillet, with crusty bread for dipping and scooping up all the delicious sauce and eggs. Enjoy the flavors of this vibrant and comforting dish!
The runny yolk and the rich tomato sauce look like the perfect flavor combo for dipping crusty bread ..For a vegetarian twist, maybe I will add some spinach or crumbled tofu once I try this recipe of yours ..Thanks for sharing!! 
