Shakshuka

My delicious take on Shakshuka!

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Step 1

Chop up the onion, the bell pepper and mince the cloves of garlic.

Step 2

Heat up a large pan or cast iron skillet on medium heat, add on the olive oil, and let it heat up a bit, when it’s hot, add the chopped onion and let it sautéed until it’s translucent, about 3-4minutes, then add the chopped bell pepper and sautée for 2-3 more minutes, or until it gets softer and looses a bit of its colour, then add the garlic and sautée for 1mlre minute

Step 3

Add the canned tomatos and their juices, let it simmer, then start breaking up the tomato’s. Add all the spices, and let it simmer for about 5 more minutes.

Step 4

After you let it simmer for 5 minutes, add the chopped cilantro/parsley, slightly lower the heat, make “holes” on the sauce so that you can crack your eggs in them, then lower to head to low, and close the pan with a lid. Cook the eggs until you get the consistency that you like, I did mine for about 4 minutes, to a poached egg consistency.

Step 5

Now you can optionly add some crumbled feta and some more chopped cilantro/parsley on top, serve it with bread, rice or both! Enjoy!