4 Servings
20 Minutes
Allergens
Submitted by Sully Katz
My Israeli husband loves shakshuka so I made up this recipe which he loves and confesses that it is better than the original.
Heat oil in a large skillet and cook onion covered for 4 minutes.
Add peppers, season with salt and pepper and cook covered for an additional 6 minutes, until just soft. Stir in garlic and cook 1 more minute. Add the whole can of tomatoes. Bring to a boil, reduce heat and simmer for about 5 minutes.
Make 8 wells in the vegetables and pour one egg in each one.
Cover and simmer gently for 4 minutes. Uncover and cook for another 5-6 minutes.
Serve immediately.
Eat with any toasted bread. Baguettes preferably. Can be served for breakfast, lunch or light supper with a soup.
