📖 Instructions

1. First, let's get those peppers ready! Roughly chop one red bell pepper and one onion. Don't worry about being too precise—rustic is our style here!
2. Next, heat a tablespoon of olive oil in your large skillet over medium heat. Once it's shimmery, add the chopped peppers and onions and sauté until they soften, about 5-7 minutes. This is where all the delicious aroma starts to happen!
3. While the veggies are cooking, we need to get our eggs together. In a small bowl, whisk up 6 large eggs with a pinch of salt and pepper. You want this to be smooth, like a silken dream.
4. Once the peppers are nicely softened, push them gently to one side of the pan. In the cleared space, add a generous teaspoon of smoked paprika. Let that sizzle for a minute or two. The smell alone is enough to make your mouth water!
5. Carefully pour the whisked eggs into the skillet amongst the peppers. Don't stir them just yet, let them sit and set for a few minutes. This allows them to cook slowly and perfectly.
6. After about 5 minutes, use your wooden spoon to gently move the eggs around, allowing some of the peppers to mix in. You want to create a nice, chunky consistency, not a scrambled egg mess. I use a spoon to kind of gently nudge the egg so they are semi-cooked and not all broken into tiny bits.
7. Now, for the final touch. Once the eggs are cooked through but still slightly runny on top – we like a little soft yolk, of course – remove the pan from the heat. That way, the heat continues to cook the eggs without overcooking them.
8. Gently spoon the shakshuka into individual bowls. Top each serving with a dollop of crème fraîche and a generous sprinkle of freshly chopped chives. A little extra smoked paprika on top never hurts either.
9. There you have it! A beautiful, hearty, and oh-so-delicious shakshuka is ready for you to devour. Enjoy every single bite!