Shakshuka

#cuisines/middle-eastern #dishes/main #dietary/vegetarian #dietary/gluten-free #scalable #active-time/30-to-60mins
https://downshiftology.com/recipes/shakshuka/#wprm-recipe-container-34363
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 (28-ounce can) whole peeled tomatoes
• 6-8 large eggs
• salt and pepper, to taste
• Ajika spice, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped
• Goat cheese (optional)

Instructions

1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Bring the sauce to a simmer and season liberally with salt, pepper, and Ajika seasoning.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
5. Garnish with chopped cilantro and parsley before serving. Optionally garnish with goat cheese. Serve with pita.

Journal

• 2024-04-04: Made with Maria. The addition of Ajika seasoning is really good. Ate with Trader Joe's Brazilian Cheese Balls, which added a nice fattyness.