One-Pot Rice Shakshuka
Ingredients
- 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 diced tomatoes with garlic and herbs 28 ounces
- 2 cups water
- 1 1/2 cups Minute Instant White Rice
- 6 eggs
- 1 tablespoon finely chopped fresh parsley
Instructions
- 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.
Notes
Tip: For spicy eggs, stir 1 tablespoon harissa paste into rice mixture before adding eggs. Or serve shakshuka with hot sauce.