Shakshuka
Shakshuka is how the Middle East devours on eggs.
Cook Time: 25 minutes

Difficulty: Easy
Serves: 4-5 people

INGREDIENTS


5 eggs
1 red onion, finely chopped
1 red pepper, finely chopped
2 red tomatoes, finely chopped
1 cup tomato puree
1 tsp cumin powder
1 tsp paprika
1 tsp chilli powder
¼ cup crumbled feta cheese
¼ cup parmesan cheese
4 garlic cloves, finely chopped
Cilantro, finely chopped for garnish
Oil
Salt & Pepper to taste

METHOD


  1. Add oil in a hot pan and drop the chopped garlic. Stir and allow it to infuse in the oil for a while.
  2. In a minute or so, scatter the chopped onion. Season with salt and pepper and allow it to soften a bit. Make sure the onion does not brown.
  3. Next, add the chopped red peppers and continue slow cooking until the peppers are softened. This should take about 10 minutes.
  4. Then, add chopped tomato, pour the tomato puree, sprinkle some salt and give it a stir. Add cumin powder, paprika and chilli powder. Stir and continue cooking until it turns into a thick sauce. Add water if it gets too dry or starts sticking at the bottom of the pan.
  5. The sauce should take a few minutes to be ready and once done, add both feta cheese and parmesan cheese. Give it a stir.
  6. Then, crack the eggs on the sauce and cover the pan. In about two minutes, the eggs should be cooked through.
  7. Sprinkle finely chopped cilantro and serve warm.