Eggs Cooked In Spicy Tomato And Red Pepper Sauce (Shakshuka)
Ingredients
3tablespoonsextra virgin olive oil
1medium yellow onionsliced
1hot pepperfresno or jalepeno
2clovesgarlicminced
1bell red pepperchopped
1 ½tablespoonssmoked paprika
2teaspoonsof cumin
1 28-ouncechopped tomatoes
¼cupchopped Italian parsley
¼cupKalamata oliveschopped (Optional)
¼cupFeta cheesecrumbled (Optional)
Italian Parsley for garnishOptional
Extra virgin olive oil to drizzleabout 2 tablespoons
Instructions
Use a well-seasoned 10-inch cast iron pan or a non-stick pan.
Heat oil in skillet over high heat. Add onions and peppers to pan and cook until softened and a bit charred, carmelized or charred. To do this, do move the onions and peppers around the pan very much. Let them char then stir a little. This should take about 7 minutes. Add garlic and cook 30 more seconds.
Add paprika and cumin to the pan. Cook for 30 seconds. Add chopped tomatoes and mix all ingredients well. Cook for another 10 minutes stirring occasionally.
Reduce heat to low. Add parsley to the pan and stir.
Using a large spoon, make a well in the tomato mixture. Break an egg in a small bowl. Transfer the egg into the well that you made in the tomato sauce. Spoon a bit of the hot tomato sauce over the outer edges of the egg. Repeat this process adding as many eggs as you like around the pan. Six eggs fit nicely in a 10-inch skillet.
Cover the skillet and let the eggs cook until the whites are set and the yolks are still softish. Start checking the doneness of the eggs about every 5 minutes. This should take about 10 – 12 minutes, depending on how done you want your eggs.
Sprinkle olives, cheese and more Italian parsley over the top if you wish. Drizzle some olive oil over the top. Enjoy!