Spicy Shakshuka 0 1005

1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
2. Sauté onions for 3-5 mins or until translucent.
3. Add in garlic and cook for 1 minute.
4. Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
5. Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
6. Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
7. Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese. 8. Serve immediately with fresh bread or pita for dipping.

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