🔥😍Shakshuka🥚🍅🍃

Love this by @feelgoodfoodie –

INGREDIENTS
1 tablespoon olive oil
1 medium onion, sliced
1 medium red bell pepper, sliced
2 cloves garlic, minced
2 cans (14 oz diced tomatoes)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon coriander
Salt and freshly ground black pepper
6 eggs
Fresh cilantro, for garnish
Crusty bread, for serving

INSTRUCTIONS
1. Heat olive oil cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional 1 minute until the garlic becomes fragrant.
2. Pour in the tomatoes, and add in the cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the tomato sauce begins to thicken like a stew, about 10-15 minutes.
3. Create 6 small wells in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the wells formed. Season with salt and pepper. Cover the skillet and cook until the egg whites have set, about 10 minutes.
4. Garnish with fresh cilantro and serve with crusty bread or pita. .
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