Rapid Shakshuka
Rapid shakshuka for nights when dinner needs to happen fast. Rich tomato sauce, sweet peppers, and runny eggs, all in one pan. Serve it straight to the table and let everyone dig in.
Equipment
- Skillet
- Mixing Bowl
- jug
- Spatula
Ingredients
- 2 cups chopped bell peppers 300g
- 1 jar marinara sauce 24 oz / 680g
- 0.25 cup water 60 ml
- 4 large eggs
- Fresh parsley chopped
- Olive oil
- 0.25 teaspoon crushed red pepper flakes
- Black pepper
Instructions
- In a skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat and add in the chopped bell peppers and the red pepper flakes.
- Cook until tender which will take around 4 to 5 minutes.
- Add in the marinara sauce and water and bring to a boil then turn down to a simmer.
- Make 4 indentations in the sauce. Break an egg into a small jug or ramekin then pour into one of the holes and repeat with the remaining eggs.
- Turn the heat down and cover the skillet. Cook until the egg whites are set and the yolks are to your own preference.
- Remove from the heat.
- Sprinkle over the fresh parsley and season with some cracked black pepper.
- Serve with freshly baked bread.