Shakshuka (Middle-Eastern Egg Dish)

A Middle-Eastern egg dish you can serve for any meal of the day!

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Serve this delicious savoury egg dish for breakfast with a nice chunk of fresh bread. For dinner, add a tossed salad on the side to round out your meal.

Prep Time: 10 min

Cook time: 30 min

Yield: serves 3-5

Ingredients

• 1 tbsp olive oil

• 1/2 onion, peeled and diced

• 1 clove garlic, minced

• 1 red bell pepper, seeded and chopped

• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

• 2 tbsp tomato paste

• 1 tsp mild chili powder

• 1 tsp ground cumin

• 1 tsp sumac

• Pinch of cayenne pepper, or more to taste

• salt and pepper, to taste

• 4 large eggs (or 1 per serving, as will fit in your pan)

• a few large olives, such as green and kalamata (optional but recommended)

• 1 tbsp each fresh chopped herbs, such as mint, parsley or cilantro (we especially like the combination of mint and parsley)
  

Directions

1. Heat a deep, large non-stick skillet on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant.

2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.

3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and stir, allowing the mixture to simmer over medium heat for 8-10 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to preference.

4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook over easy style on top of the tomato sauce.

5. Cover the pan with a lid. Allow mixture to simmer for 8-10 minutes, or until the eggs whites are set and the yolks are to your liking, and the sauce has slightly reduced. Note: the eggs will continue to cook after you've turned off the heat. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much. If needed, add a little water until the eggs are cooked.

6. Top with crumbled feta cheese and garnish with more chopped herbs, if desired.
   

Zhuzh it up!

• Serve with a slice of bread, or a side salad.

• You can change it up with what you prefer or have handy - I've made this with frozen cubed butternut squash, or yams. I've also thrown in a handful or two of chopped spinach.

• You know we love my salt-preserved lemons! Add a tbsp of minced lemon at the end to really brighten it up!

• You might like to top with other cheese or fresh diced tomatoes, or avocado.

This amazing recipe was inspired by one written by Tori Avey. Find that recipe on Toriavey.com.