Shakshuka
3 tbsp (45 ml)
Extra virgin olive oil
1
Yellow onion, diced
2
Red peppers, chopped
2
Garlic cloves, peeled & diced
1 tsp (5 g)
Smoked paprika
1 tsp (5 g)
Ground coriander
1 tsp (5 g)
Ground cumin
4-8
Tomatoes, chopped (aim for six chopped cups)
1/2 cup
Tomato sauce
5
Eggs
1/4 cup
Fresh Parsley, chopped
1/4 cup
Fresh Mint, chopped
Instructions
1.
Heat the olive oil in a large cast iron skillet.
2.
Add the onions, green peppers, garlic, and spices. Cook stirring occasionally until the vegetables have softened.
3.
Add the tomatoes and tomato sauce. Cover and simmer for between 10-20 minutes.
4.
Uncover and cook a bit longer to allow the mixture to reduce and thicken.
5.
Using a large spoon, make 5 indentations in the tomato mixture, making sure you leave space between each indentation.
6.
Gently crack an egg into each indention.
7.
Reduce the heat to the lowest setting, cover the skillet, and cook until the egg whites are just barely set.
8.
Uncover and add the fresh parsley and mint.
9.
Serve immediately.