Shakshuka

Yields: 4 Servings      Time: 20mins prep, 20mins cook

Ingredients:

• 3 tablespoons olive oil

• 1 ⅓ cups onion, chopped

• 1 cup yellow or orange bell peppers, chopped and deseeded

• 2 cloves garlic, minced or pressed

• 2 ½ cups tomatoes, chopped

• 2 teaspoon ground cumin

• 2 teaspoon paprika

• 1 teaspoon salt and pepper

• 4 large eggs

Equipment: 

Cutting Board Small bowls for eggs Measuring spoons

Knife and garlic press Small bowls for ingredients Rubber spatula

Measuring cups Large skillet Spoon/Spatula for mixing

Directions:

1. Prepare all your ingredients. Wash and chop all ingredients and measure out into small bowls. 

2. Add your olive oil to a large skillet and heat on medium, once hot add in your onion, bell peppers and garlic; cook until all has softened and the onions have turned translucent. 

3. Meanwhile, mix together your tomatoes and all your spices + Salt and Pepper in another bowl and set aside. 

4. Add your tomato mixture from the bowl to your skillet. Mix to combine all ingredients and cook until the juices from the tomato mixture have evaporated about 10minutes. The cooked ingredients will have thickened.

5. Make 4 indentations in tomato mixture; crack eggs into separate bowl (help to remove egg shells) and then pour into indentation. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes. 

6. Serve hot and enjoy. Deliciously served with crispy bread or flatbread like naan or pita.