‘Shakshuka’ a quick dish for week night dinners

This name often makes everyone to give that strange look you just did. But Shahshuka is going to be a best, quick, simple dish you can enjoy on your week nights. This vegetarian dish works for breakfast, lunch or dinner.

Ingredients

• 1 tbsp olive oil
• 1/2 medium brown or white onion, peeled and diced
• 1 clove garlic, minced
• 1 medium green or red bell pepper, chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper (or more to taste– spicy!)
• Pinch of sugar (optional, to taste)
• Salt and pepper to taste
• 5-6 eggs
• 1/2 tbsp fresh chopped parsley (optional, for garnish)

Preparation

• Heat a deep, large skillet or sauté pan on medium
• Slowly warm olive oil in the pan. Add chopped onion, sauté until the onion begins to soften.
• Add garlic and continue to sauté till mixture is fragrant.
• Add the bell pepper, sauté for 5-7 minutes over medium until softened.
• Add tomatoes and tomato paste to pan, stir till blended.
• Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce.
• At this point, you can taste the mixture and spice it according to your preferences.
• Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
• Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
• Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Garnish with the chopped parsley, for dinner, serve with a green side salad.