Shakshuka

INGREDIENTS

  

• 5-6 eggs
• 4 Cups chopped tomatoes or 2 cans of unsweetened diced tomatoes
• 2-3 Tbsp. tomato paste
• 1/2 Medium onion diced
• 1 Medium red bell pepper sliced
• 1 large zucchini sliced
• 1/2 cup sliced mushrooms 
• 1/2-1 Cup water
• 1/2-1 Tsp. ground cumin
• 1/2-1 Tsp. cayenne pepper
• 1/2-1 Tsp. paprika
• 1/4 cup cilantro chopped (or parsley)
• +/-  4 cloves minced garlic

INSTRUCTIONS

 

• Heat olive oil in saucepan. If you are using onions, sauté the onions until they soften and then add the garlic, cumin, cayenne pepper and paprika.
• Add in the tomatoes, stir, simmer at medium heat for 3-5 minutes.
• Add in the vegetables, stir, simmer for 5 or so minutes, until the vegetables become softer.
• Add in the tomato paste and 1⁄2 cup of water. Stir so that it liquefies, but not too much (slightly stays thick). Lower the flame and simmer for another 5 to 7 minutes to let the vegetables cook through. If the sauce gets too thick, add more water as necessary.
• Crack the eggs open, one at a time, and drop onto the sauce, making sure to space them evenly. Cover the saucepan for about 5-7 minutes or until you start to see the white cooking. Uncover the saucepan and let the eggs cook through to your liking (I like the yolks run), usually for another 5-7 minutes. Keep on eye on the pan as you do not want to burn the sauce or overcook the eggs.
• Add salt to taste and add the cilantro or parsley for garnish.

NOTES

You can use any type of vegetable you like. Enjoy!  I also add cooked ground Italian sausage.