Shakshuka

Steps

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1. 1
   Finely mince the onion.
   ▶ ≈0:00
2. 2
   Heat olive oil in a pan and sauté the minced onion for about 5 minutes until translucent.
   ▶ ≈0:18
3. 3
   Cut the bell peppers into small, fine cubes.
   ▶ ≈0:35
4. 4
   Add the diced peppers to the pan, cover, and cook for about 10 minutes, stirring occasionally.
   ▶ ≈1:00
5. 5
   Mince the garlic cloves and add to the pan.
   ▶ ≈1:11
6. 6
   Grate the tomatoes to extract their pulp.
   ▶ ≈1:38
7. 7
   Add the tomato pulp and tomato concentrate to the pan.
   ▶ ≈2:13
8. 8
   Season with salt, black pepper, cumin, and paprika, then stir well.
   ▶ ≈2:26
9. 9
   Cover and continue cooking for about 15 minutes until the sauce slightly thickens.
   ▶ ≈2:50
10. 10
    Create 4 shallow wells in the sauce and crack one egg into each.
    ▶ ≈3:36
11. 11
    Cover and cook for 5 minutes until the eggs are set. Cook less if you prefer a runny yolk.
    ▶ ≈3:52
12. 12
    Garnish with the remaining parsley and remove from heat before serving.
    ▶ ≈4:15