One Pan Shakshuka (Eggs in Hell)

Ingredients

• 2 tbsp vegetable oil
• 5-6 eggs (preferably at room temperature)
• 1 medium onion (diced)
• 1/2 red bell pepper (diced)
• 1 medium potato (diced)
• 4 cloves garlic (minced)
• 1 28-ounce can (795g) crushed tomatoes
• 1/2 tsp each salt, pepper, sugar (more to taste)
• 1/2 tsp each paprika, cumin
• fresh cilantro or parsley (for garnish)
• 1 sliced avocado and/or your choice of cheese (Feta, Parmesan, Mozzarella, etc) (optional garnish)
• toasted bread (for serving)

Instructions

1. 1

   Heat oil into a skillet on medium heat, and add onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.

2. 2

   Add garlic and cook until fragrant, about 1 minute. Add in crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir well to combine.

3. 3

   Reduce heat to low, cover, simmer the sauce for about 3-4 minutes. With a wooden spoon, make small wells in the sauce and crack in the eggs (using ramekins if needed). Lightly season the eggs with salt and pepper.

4. 4

   Cover and cook for about 5-8 minutes on low heat, until the whites are set and the eggs are cooked to your desired consistency. Top with cilantro and parsley, and serve immediately with a side of toasted bread. Enjoy!