Delicious Vegetarian Shakshuka Recipe for Breakfast

1. 1

   Sauté Vegetables

   Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, sauté until softened.

   Make sure to stir occasionally to avoid burning.
2. 2

   Add Garlic and Spices

   Stir in minced garlic, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.

   Adjust spices according to your taste preference.
3. 3

   Incorporate Tomatoes

   Add the canned tomatoes (with juices) to the skillet. Stir well and let simmer for 5 minutes.

   For a thicker sauce, let it simmer longer.
4. 4

   Add Spinach

   Stir in the chopped spinach and cook until wilted, about 2-3 minutes.

   You can add other vegetables like zucchini for more nutrition.
5. 5

   Create Wells for Eggs

   Make small wells in the tomato mixture and crack an egg into each well.

   Cover the skillet to help the eggs cook evenly.
6. 6

   Cook Eggs

   Cover and cook for 5-8 minutes or until the egg whites are set but yolks are still runny.

   Adjust cooking time if you prefer firmer yolks.
7. 7

   Garnish and Serve

   Sprinkle chopped parsley on top and serve hot with bread.

   Serve with crusty bread or pita for a complete meal.

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