shakshuka

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http://viralfoodrecipes.blogspot.com/2018/06/shakshuka.html
http://viralfoodrecipes.blogspot.com/2018/06/shakshuka.html
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty
Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast. I usually find myself serving it with a side salad as a light evening meal. It’s super easy and versatile. When my hubby was in the Israeli army, he and the other soldiers would sneak into the barracks kitchen late at night and cook shakshuka using whatever they could find in the pantries. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.
Ingredients
  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
  • Pinch of sugar (optional, to taste)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

Instructions
  1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.   
  2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. 
  4. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  5. See theCrack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  6. See full post: Toris Kitchen Shakshuka @toriavey.com 





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