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Shakshukah Recipe

   
 

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     Shakshukah

Category   Breakfast - Brunch
Sub Category   None
Servings   5 - 6 servings
Preptime   10 minutes

Ingredients
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans, 14 oz. each, diced tomatoes
2 tbsp tomato paste
1 tsp chili powder, mild
1 tsp cumin
1 tsp paprika
 
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
5 - 6 eggs
1/2 tbsp fresh chopped parsley

Instructions
Heat a deep, large skillet or sauté pan 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 till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5 to 7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4 to 5 eggs around the outer edge and 1 in the center. The eggs will cook over easy style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10 to 15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Garnish with the chopped parsley, if desired.


Originally Submitted
4/4/2013





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