Super Easy Shakshuka Recipe - Great for Brunch | The Frugal Chef

WATCH THE ORIGINAL VIDEO HERE - How to make shakshuka. Shakshuka is made with tomatoes and spices. Once the sauce is cooked eggs are added and poached in them. Although I did not make this one spicy (my grandkids were coming for dinner) it is ideally so. So ahead and add ground chili powder to the sauce or even a chopped up chili pepper with the bell pepper. I love this meal. Make it for breakfast or for a light meal any time of the day. Enjoy! VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : How to make Shakshuka without oven - Serves four 2 tablespoons olive oil 1 small yellow onion — finely chopped 1 small red bell pepper — finely chopped 4 garlic cloves — minced 2 teaspoons paprika 1 teaspoon cumin 1/2 teaspoon chili powder (such as cayenne) — optional 1 - 28 oz (794 grams) can of whole peeled tomatoes 8 eggs Chopped parsley or chopped cilantro Crumbled Feta cheese — optional Salt & Pepper Heat the oil in a pan. Add the onion and bell pepper. Mix and cook for 5 to 6 minutes until the onion is softened and translucent. Add the garlic cloves and mix. Add a little more oil if the mixture is too dry. Make a well in the middle and add the paprika, cumin and chili powder if using. Mix everything and cook for 1 to 2 minutes. Work on medium heat. Add the tomatoes — juice and all and start breaking them up with your spatula. Allow the tomatoes to simmer for 10 to 15 minutes. Season with salt and pepper. Make 8 small wells in the sauce and crack an egg inside each one. Work fast so that the eggs cook evenly. Cover the pan and cook until the eggs are cooked through — about another 10 minutes. Sprinkle the top with cilantro or parsley (or both) and cheese if you are using. Scoop out the poached eggs with some sauce onto a plate and enjoy with some pita bread (or any bread you like!) Music courtesy of Artlist - Zac Nelson - Step Into Success