Shakshuka

Notes

• In practice, I estimate the ingredients below.

INGREDIENTS

• Eggs (4-6)
• Tomatoes (~14 ounces, diced)
• Olive oil
• Onion (1, chopped)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon)
• Salt & Pepper
• Fresh parsley, chopped (for garnish)
• Goat cheese (or feta)
• Sugar (to balance out the acidity of the tomatoes)
• Optional: Bell pepper (chopped)
• Optional: Fresh Sourdough for dipping

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. Add the garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
4. Pour in the diced tomatoes with their juices.
5. Season with salt and pepper to taste. Add a little sugar. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Using a spoon, create small wells in the tomato mixture and crack the eggs into the wells. Season the eggs with a little salt and pepper.
7. Cover the skillet and let the shakshuka simmer for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
8. For runny yolks, cook for less time; for firmer yolks, cook longer.
9. Once the eggs are cooked, top with chopped parsley and crumbled cheese (goat or feta).
10. Serve hot directly from the skillet, with crusty bread or pita for dipping.