Tomato Based Shakshuka
Shakshuka is believed to have originated in North Africa and the Middle East. This is a quick one pan meal, a great way to start the day or perfect for a Meatless Monday dinner. This is a dish that can be customized to your taste and preferred flavor profile, if you don’t like cumin, replace with your favorite spices.
Ingredients
4 tbsp Olive Oil or Ghee
1 large Onion cut in half and sliced very thin
1 large red bell pepper sliced thinly
3 cloves of Garlic finely chopped or minced
1 tsp ground Cumin
1 tsp Paprika
¼ tsp Cayenne or more to taste
1 28 ounce can of Chopped Tomatoes
¾ tsp Salt
¼ tsp Black Pepper
1 cup of crumbled Feta Cheese or any cheese you prefer
6 large Eggs
Chopped Cilantro or Parsley
Directions
Pre-heat the oven to 375 degrees. In an oven safe 12-inch stainless steel frying pan heat the oil or ghee. Add the onion and pepper and cook until very soft. Next add the Garlic, Cumin, Paprika, and salt and pepper. Cook for about one minute. Add the can of tomatoes, including the liquid. Let this simmer for 10-15 minutes until it has thickened. Make 6 wells with the back of a spoon in the tomato mixture to place the eggs in. Gently crack the eggs and place eggs in the wells. Place the pan in the oven and bake the eggs until they have cooked about 7-10 minutes, watch the eggs closely not to overcook. Remove pan from the oven and sprinkle with feta cheese and chopped herbs.
Enjoy😊
