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Shakshuka

Middle Eastern

Food

Ingredients

1/2 tbsp olive oil

1 medium onion, diced (~184g)

1 bell pepper, diced (~164g)

4 cloves garlic, minced

1- 28 oz can whole peeled tomatoes w/ juice

Paprika, to taste

Cumin, to taste

Chili powder, to taste

Ground coriander, to taste

salt & pepper, to taste

6 eggs

Fresh parsley, chopped, for optional garnish

Directions

In a large sauté pan, heat the oil over medium heat. (Note: tomato acid may erode the finish on cast iron, so avoid using.) Add the onion & pepper and cook for about 5 minutes, until onions are soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.

Pour in the tomatoes & all spices, and break down the tomatoes using a large spoon. Bring to a boil, then reduce to low and simmer until sauce begins to thicken, about 5-10 minutes.

Using the large spoon, create 6 small wells in the sauce and gently crack the eggs into each well. Cover the pan and cook for 5-10 minutes, or until eggs are done to your liking.

Garnish with the optional parsley.

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