Shakshuka
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
1/4 teaspoon chili powder (optional)
1 can (28 oz) crushed tomatoes
Salt and pepper to taste
6 large eggs
Fresh parsley, chopped (for garnish)
Crumbled feta cheese (optional)
Directions:
Cook Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Spices:
Stir in the ground cumin, paprika, coriander, and chili powder (if using). Cook for 1 minute, stirring constantly, to toast the spices.
Add Tomatoes:
Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until slightly thickened.
Poach Eggs:
Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking.
Serve:
Garnish the Shakshuka with fresh parsley and crumbled feta cheese if desired. Serve hot with crusty bread or pita for dipping.
