Shakshuka
by Miriam Hajiyeva
October 4, 2021
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Ingredients:
1 can whole peeled tomatoes
2 tbsp olive oil
1 small yellow onion, finely chopped
2 tbsp tomato paste
3 cloves of garlic, minced
1 tsp ground cumin
Salt, pepper, to taste
3 - 4 eggs
Chopped fresh cilantro, crumbled feta cheese, bread, for serving
Method:
Heat the oil in a medium skillet over medium heat. Add the onion and saute until it becomes translucent around 5-6 minutes. Add the tomato paste, garlic, cumin, and seasonings and cook for 1-2 minutes.
Add the peeled tomatoes and simmer for around 10 minutes.
Make 3 - 4 (depends on how many eggs you have) small wells fairly spaced out in the sauce, and crack an egg into each well.
Spoon the sauce over the egg whites and cook the eggs for 8 to 12 minutes with jiggly yolks.
Top with cilantro, feta cheese, and serve with bread.
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