Shakshouka-traditional

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 onions, thinly sliced
• 4 garlic cloves (crushed or sliced finely)
• 1/4 cup olive oil or 1/4 cup other oil
• 1 green pepper (sliced or cubed)
• 1 red pepper (sliced or cubed)
• 200 g tomato paste (i also use a can of crushed tomatoes, or chop up soft ones found in the bottom of the fridge)
• 1 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 fresh red chili pepper, seeded and finely chopped (use less if too spicy, or not at all)
• 6 eggs
• chopped fresh parsley

Recipe

• 1 heat oil in a heavy skillet. add onion and cook 5 minutes or until soft-do not burn. add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
• 2 add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. season with herbs above,lower heat.
• 3 make an indentation in vegetables and carefully add an egg to each one. cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
• 4 if you prefer the eggs â??scrambledâ?? you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. sprinkle freshly chopped parsley when serving.
• 5 serve with fresh salad and crisp bread, or a pitta.
• 6 bon appetite (in hebrew we say â??bette avvonâ??).