Authentic Egyptian Shakshuka Recipe for Breakfast

1. 1

   Heat the Oil

   In a large skillet, heat the olive oil over medium heat.

   Use a cast-iron skillet for best results.
2. 2

   Sauté Vegetables

   Add the diced onion and bell pepper, sauté for 5-7 minutes until softened.

   Stir occasionally to prevent burning.
3. 3

   Add Garlic and Spices

   Stir in the minced garlic, ground cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

   Ensure the spices are well mixed with the vegetables.
4. 4

   Incorporate Tomatoes

   Add the diced tomatoes with their juices. Simmer for about 10 minutes, stirring occasionally.

   You can add a pinch of sugar if the tomatoes are too acidic.
5. 5

   Add Eggs

   Make small wells in the tomato mixture and crack the eggs into each well. Cover and cook for 5-7 minutes until the eggs are set.

   For runnier yolks, reduce cooking time.
6. 6

   Garnish and Serve

   Sprinkle with chopped parsley and feta cheese before serving. Enjoy warm.

   Serve with crusty bread for dipping.

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