Tunisian Egg Shakshuka with Air-Fried Peppers Eggs in Tomato Sauce with Peppers

Preheat the air fryer to 200°C for 3 minutes.

Slice the bell peppers into 2 cm wide strips. Toss with 1 tbsp olive oil, a pinch of salt, and spread in the air fryer basket. Air fry at 200°C for 8 minutes, shaking halfway, until softened and lightly charred.

While peppers cook, finely dice the onion and mince the garlic. In a small microwave-safe bowl, combine the onion, garlic, remaining 1 tbsp olive oil, cumin, paprika, and 1/4 tsp salt. Microwave on high for 2 minutes until softened.

Pour the onion mixture into a small oven-safe dish (about 15 cm diameter). Stir in the crushed tomatoes. Place the dish in the air fryer basket next to the peppers. Air fry at 180°C for 5 minutes until the sauce thickens slightly.

Crack both eggs into the tomato sauce, spacing them apart. Return the dish to the air fryer and cook at 180°C for 6–8 minutes until the whites are set but yolks are still runny (internal temperature of egg whites reaches 74°C). Serve the shakshuka with air-fried peppers on the side, garnished with fresh parsley.