Shakshuka
Directions
- 1Chop onions, red bell peppers, and red chilies.
- 2Mince garlic.
- 3Saute onions and peppers with olive oil, making sure to season with salt and pepper.
- 4When translucent and starts to caramelize, add garlic and cook for a little bit until fragrant.
- 5Add cumin, smoked paprika, red chili powder, and tomato paste.
- 6Let that cook so the spices are toasted, and the tomato paste is cooked out before adding a can of whole peeled tomatoes.
- 7Stir, breaking up the tomatoes, and season with more salt and pepper.
- 8Let that simmer, and when it has slightly thickened, make indents in the sauce to pour in eggs.
- 9Cover with a lid, and once the egg whites start to solidify, garnish with feta cheese and cilantro.
- 10Serve with some nice crusty bread.
Ingredients
- 1 onion
- 1 red bell pepper
- 2 red chilies
- 4 garlic cloves
- 4 tbsp olive oil
- 2 tsp cumin seed or powder
- 1.5 tbsp smoked paprika
- 1 tsp red chili powder
- 3 tbsp tomato paste
- 28 oz can whole peeled tomatoes
- salt
- pepper
- 4 eggs
- feta cheese
- cilantro
- crusty bread
Equipment
knifecutting boardpan
Tips
- Traditionally there's no onion, but it adds more flavor.
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