Shakshuka - North African & Middle Eastern breakfast dish.

Our AMAZING cook Kelly made this delicious breakfast for us. 

I'll be making it myself often!

Shakshuka

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Serves 4 

Ingredients

    2 Tab olive oil

    1 small white onion diced

    1 red bell pepper, diced

    3 garlic cloves, minced

    1 teas ground cumin

    1/2 teas paprika

    Optional- pinch cayenne

    6-8 fresh tomatoes, diced or 1 28oz can fire roasted crushed tomatoes

    1/2 teas sea salt

    Freshly ground pepper

    6 large eggs

    1/4 c chopped fresh parsley or fresh cilantro 

    1/4 c crumbled feta

Toasted pita for serving- small triangles

Instructions

1. Heat the olive oil in large lidded skillet over medium heat. Add onion & red pappers. Cook for 5-8 miinutes or until softened. Add garlic, cumin paprika and cayenne, if using, and cook, stirring, for 30 seconds, or until fragrant. 

2. Add the tomatoes, salt, and several grinds of pepper. Simmer over low heat, stirring often, for 15 minutes, or until the sauce has thickened. 

3. Make 6 wells in the sauce and crack one egg into each well. Cover and cook until the eggs are set, 4-8 minutes. The timing will depend on how runny or firm you like your eggs. Season to taste with salt & pepper. Top with the parsley or cilantro and feta. Serve with toasted pita triangles.