Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 red bell pepper chopped
• 1-2 spicy peppers chopped – Use a couple jalapenos or spicy red peppers (optional, for extra spicy)
• 3 cloves garlic chopped
• 1 tablespoon paprika (use hot, sweet, or smoked - add cayenne pepper for extra spicy)
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 28- ounce can whole tomatoes (or equivalent of fresh tomatoes) chopped (fire roasted tomatoes are GREAT here)
• 3 tablespoons chopped cilantro
• 6 eggs
• Crumbled feta (or other crumbly white cheese) cheese and fresh chopped herbs for topping, hot sauce to taste
• Crusty bread, for serving

DIRECTIONS

1. Heat a 10-inch skillet to medium heat and add olive oil.
2. Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
3. Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute.
4. Add tomatoes and break apart with a wooden spoon.
5. Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
6. Stir in 2 tablespoons of the chopped cilantro.
7. With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
8. Simmer, covered, about 7-8 minutes, or until the eggs whites have set.
9. Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
10. Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread. And hot sauce to taste!