Shakshuka - a Mediterranean Delight!
You'll never look at eggs the same way
Red Peppers (3)
Medium Yellow Onion
6 Large Eggs
28 oz. can Organic Diced Tomatoes
Small can of Tomato Sauce
Chopped Garlic (1-2 tsp, to taste)
1 tsp. each of Cumin, Sweet Paprika
1/4 tsp. Kosher Salt
Cayenne Pepper, few shakes or to taste
For the Sauce:
Roast 3 red peppers @ 400-degrees, lightly coated in olive oil, balsamic vinegar, garlic powder, salt and pepper, until starting to darken. 20-30 minutes, totally oven-dependent
Let peppers cool and remove skin (as much as possible, not a big deal to leave some or even all on!)
Pour about ¾ of a 28-oz can of Organic diced tomatoes into the blender. (Throw away the remaining juice and tomatoes or use for something else)
Add 1-2 tsp of chopped garlic, to taste
Add ½ tsp of sugar
Blend (on chopped setting if you have one—you don’t want it frothy—just mixed well together)
For the Spices:
Mix all together and set aside
Chop one small onion (I used yellow, white would work just as well) – 1 cup
Cook onions in a small amount of olive oil (just barely coating pan); Add salt and pepper. Cook for 5-7 minutes until translucent.
Add sauce, spices, and 1/8 cup (few tbsp) of tomato sauce to thicken, and simmer on low-medium for 10-15 minutes. [Now is a good time to taste and adjust any seasonings]
Crack eggs, making a little well where you are going to drop each into.
Cover the skillet and cook until egg whites have spread out and hardened.
Turn off heat. Sprinkle with parsley or cilantro. Parmesan Cheese, Fresh mozzarella melted in would be good, too! Serve with Pita or Naan.