Crunchino Shakshuka

Shakshuka with a kick. That’s the best way to describe this flavorful, spiced pepper stew. This delicious meal offers a perfect balance between bold spices and rich flavors.

Preparation

1. Heat a (cast iron) pan with a bit of olive oil and sauté the onion and garlic until translucent. Then, add the spices and cook for another half a minute.
2. Add the tomatoes to the pan and cook for three minutes, allowing them to release their juices. Then, add the bell peppers, balsamic vinegar, and sugar, and season with salt and pepper. Let the mixture simmer, covered, for about 10 minutes. If needed, add a small amount of water to achieve a more sauce-like texture.
3. After 10 minutes, make three wells in the pan with a spoon. Crack the eggs into the wells. Replace the lid on the pan and let the eggs poach for about 12 minutes.
4. Drizzle the shakshuka with some extra virgin olive oil, and sprinkle with parsley, salt, and pepper. It’s delicious served with bread or for dipping in the sauce with raw Crunchino bread.