2 tablespoons olive oil
1 onion, diced
1 red bell pepper, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 can (28 ounces) diced tomatoes with garlic and herbs
2 cups water
1 1/2 cups Minute Instant White Rice
6 eggs
1 tablespoon finely chopped fresh parsley
Heat oven to 400 F.
In high-sided, ovenproof skillet over medium heat, heat oil. Add onion, bell pepper, cumin and smoked paprika; saute 8-10 minutes until vegetables are tender.
Add tomatoes and water to skillet. Bring to boil. Stir in rice and reduce heat to low. Cover and cook 3-5 minutes, or until most water is absorbed.
Using spoon, create six small wells in rice mixture. Crack one egg into each well. Transfer skillet to oven; cook 12-15 minutes, or until rice is tender, egg whites are set and yolks are runny, or until cooked as desired.
Garnish shakshuka with parsley before serving.
Tip: For spicy eggs, stir 1 tablespoon harissa paste into rice mixture before adding eggs. Or serve shakshuka with hot sauce.
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