Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans of diced tomatoes
- 2 teaspoons of chipotle pepper powder
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 4 eggs
- Chopped cilantro for garnish
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion and garlic to the skillet and cook until they are translucent, stirring occasionally.
Step 3
Add the chopped red and green bell pepper to the skillet and cook for a few minutes until they are soft.
Step 4
Add the canned diced tomatoes to the skillet, along with the chipotle pepper powder, cumin, smoked paprika, and salt and pepper to taste. Mix everything together well.
Step 5
Simmer the tomato sauce for about 10-15 minutes until it thickens slightly.
Step 6
Crack the eggs directly into the tomato sauce. Make sure there is enough space between the eggs so that they don't touch each other.
Step 7
Cover the skillet and let the eggs cook in the tomato sauce for about 5-8 minutes until the egg whites are cooked but the yolks are still runny.
Step 8
Remove the skillet from the heat and let it cool for a few minutes.
Step 9
Garnish your chipotle pepper shakshuka with chopped cilantro and serve it hot with some crusty bread or pita bread.
