Shakshuka is a beloved Middle Eastern dish featuring perfectly poached eggs in a rich, spiced tomato sauce. Packed with aromatic spices and fresh herbs, this one-pan meal is hearty, comforting, easy to prepare andtraditionally enjoyed with warm bread.

Ingredients

• 2 tablespoons Jenan oil
• 6 large Jenan table eggs
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 can whole peeled tomatoes
• Salt and pepper, to taste
• Fresh cilantro, chopped
• Fresh parsley, chopped

Directions

1. Heat olive oil in a large pan over medium heat. Add onion and bell pepper, cooking for about 5 minutes until the onion turns translucent.
2. Stir in garlic, paprika, cumin, and chili powder. Cook for another minute until fragrant.
3. Pour in the canned tomatoes, breaking them down with a spoon. Season with salt and pepper, then let the sauce simmer.
4. With a large spoon, create small wells in the sauce and gently crack an egg into each. Cover and cook for 5-8 minutes until eggs reach desired consistency.
5. Sprinkle with fresh cilantro and parsley. Serve hot with warm pita, flatbread, or crusty bread.