Shakshuka

Shakshuka is a Barbary coast, North African, dish of eggs poached in a stew of tomatoes, olive oil, peppers, onion and garlic, spiced with cumin, cayenne pepper, and other aromatic spices. Traditionally the tomato stew is first cooked and then eggs are cracked right into the stew for them to poach to perfection. Enjoy this with warm crusty bread or pita!

Ingredients

Jalepeno 1 chopped

Onion 1 small, chopped

Cilantro ½ cup

Tomatoes 1 can, diced or 500 gm finely chopped

Bell peppers 1 cup, thin slices

Garlic 2-3 cloves, chopped

Black pepper ½ tsp

Red chili powder 1 tsp

Cumin powder 1 tsp

Tomato ketchup 1 tbs

Sugar 1 tsp

Vinegar 2 tsp

Salt

Olive oil

Let’s make the shakshuka

1) Heat olive oil on a skillet

2) Add onions, garlic and jalapenos. Let them cook for a couple of minutes.

3) Add the bell peppers and toss them well. Let them soften with the onions.

4) Add the diced tomatoes along with a little water and let them cook until soft.

5) Add tomato ketchup, salt , sugar and vinegar. Let the tomatoes cook for 5 minutes with a lid.

6) Stir in the spices and check for salt at this point.

7) Add water if you need to for a good consistency of the stew.

8) At this time, make small depressions or openings in the stew and crack your egg right into the pot. About 4-5 right now. Season with salt and pepper. Cover the pot with a lid and let it cook for about 6-7 minutes or until your desired doneness of the eggs.

9) Cover with a lid for 4-5 minutes to let the flavors blend.

Your Shakshuka is ready. Garnish with cilantro and enjoy with warm toasted bread or pita.