Pull this shakshuka together quickly with barely any dishes! Serve with your favorite bread to soak up all the sauce.
What you will need
1 Red Bell Pepper
24 oz jar Marinara sauce
1 tsp Paprika
1 tsp Cumin
Black Pepper(Nutritional facts 250 calories, 12.57 g fat, 20.83 g carbohydrates, 13.42 g protein, 228 mg cholesterol, 697 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 400 °F
Cut the bell pepper in half, and slice into strips.
Peel the onion and slice into thin wedges.
Add the red pepper and onion slices to a rimmed sheet pan and drizzle with olive oil.
Sprinkle a generous pinch of salt and pepper over the veggies. Toss to coat.
Bake for about 15 minutes or until onions and peppers start to soften.
Pour the marinara sauce over the veggies.
Add the paprika and cumin to the sheet pan with the marinara and stir to incorporate. Spread out on the pan.
Use a spoon to create 6 indentations for eggs in the sauce.
Crack the eggs and carefully place them in the wells you created.
Season the top of the eggs with a pinch of salt and pepper.
Bake for 7-10 minutes depending on how cooked you like your eggs. Remove from oven and enjoy with toasted bread.