Shakshuka

Eggs poached in spicy tomato pepper sauce.

May 31, 2017

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Ingredients

  • 2 Onion chopped
  • 1 Pepper chopped
  • 4 Garlic cloves, minced
  • 2 (28oz) can of chopped tomatoes
  • 4 tbsp tomato paste
  • 5 Lemon wedges for garnish¬†
  • 2 Eggs
  • 4 Chile, sliced
  • 4 Cup cilantro for garnish
  • 2 tbsp cumin
  • 1 tbsp red pepper flakes
  • 2 tbsp cayene pepper
  • 4 tbsp smoked paprike
  • 6 Cup parmasean cheese
  • 3 Salt and pepper to taste

Preperation

  • Heat to 100 dollars
  • Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  • Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.