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Shakshuka Recipe
• 1 TB olive oil
• 1/2 white onion, diced
• 1 clove garlic, minced
• 1 medium green bell pepper, chopped
• 2 cans (14 oz. each) diced tomatoes or one large can whole tomatoes, smashed
• 2 tbsp tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper
• Pinch of sugar
• S&P to taste
• 5-6 eggs
• 1/2 C crumbled feta
• 1/2 tbsp fresh chopped cilantro
In a cast iron skillet sauté olive oil, onions, peppers, and garlic. Add tomatoes, tomato paste, herbs, and sugar. Simmer until combined. Add S&P to taste. Make little indents and crack eggs into tomato sauce. Cover and cook for 10-12 minutes or until eggs are done to your liking. Top with feta cheese and cilantro and dip with a big peice of crusty bread.
