Shakshuka

 
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Ingredients

  • 3 Tablespoons Olive Oil

  • 1 28 oz Can Crushed Tomatoes

  • 10 Cloves of Garlic, Minced

  • 1 Small Onion, Minced

  • 1 Red Bell Pepper, Minced

  • 1 Tablespoon Sweet Paprika

  • 1 Teaspoon Cayenne Pepper

  • 1/2 Teaspoon Kosher Salt

  • 1/4 Teaspoon Cumin

  • 1/4 Cup Cilantro, Chopped

  • 4-6 eggs

  • 1/4 Cup Feta Cheese, Crumbled

  • Grilled Crusty Bread

Preparing The Meal

Begin by heating the olive oil in a large skillet, with a lid, over low heat. When the oil is shimmering, add the minced garlic, onion, bell pepper, paprika, cumin, and cayenne pepper to the pan and saute for about minutes, until fragrant. Then, stir in the canned tomatoes and salt. Once combined, cover the skillet with the lid and simmer for 15 minutes.

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While the sauce simmers you can prepare your bread using your preferred method for toasting or grilling.

After 15 minutes, add some of the cilantro, leaving a bit out of the pan to garnish with later, and stir to combine. Next, create pockets in the sauce with a wooden spoon, and very carefully crack the eggs into them. When you create the pockets, make sure to space the eggs out. You want there to be sauce in between each egg for them to cook properly. When all of the eggs are added to the skillet, immediately cover the pan and turn the heat to medium.  Cook (without lifting the lid) for 5-8 minutes. At 5 minutes the eggs will be runny, and at 8 minutes they will be fully cooked.

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To serve, carefully scoop sauce and an egg into each serving dish. Garnish with crumbled feta and cilantro. Enjoy immediately, using the grilled bread to enjoy the sauce.

 
Ty KeplerComment