Shakshuka

Now this isn’t exactly Shakshuka, It is more of a take, the principles are the exact same. The only difference being a few ingredients added. Shakshuka is just a dish, it can be changed and modified in any way. Just remember it won’t be

Before you make them a couple things to note.

• When you add the eggs, make sure your tomato sauce is hot, if not it will cook evenly and the yolk will become hard

• I would recommend buying or making some simple flat bread

• I added some pickled onion, garlic, and artichokes. This is completely unnecessary, I just like it.

Ingredients:

• 1 can of crushed tomato’s

• 2 tablespoons oil

• 4 eggs

• 1 sliced onion

• 1 green bell pepper

• 1 red bell pepper

• 3 cloves of garlic

• 1 chili (de-seeded)

• 1/2 tablespoon cumin

• 1/2 tablespoon paprika

• 1/2 tablespoon chili powder

• 1 bunch of parsley chopped

• 1 bunch cilantro chopped

My additions

• 4 cloves pickled garlic

• pickled onions

• Artichokes (in oil)

• queso fresco

Instructions:

• Slice up your aromatics (onion, peppers, garlic)

• Heat up a pan with some oil and once at temperature put in your onions and peppers, after they simmer for a bit add your garlic

• Now add all your spices (cumin, chili powder, paprika). Let those flavor become fragrant before the next step.

• Now you add your can of tomato, give it stir, turn your heat to low and let that simmer for about 5 minutes.

• Make 4 wells for your eggs and add them in whole, one at a time. Cover your pan and let them cook for 3-4 minutes. (You just want the egg white cooked)

• Now garnish with your cilantro, parsley, and some of my suggestions if you’d like.