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Shakshuka Recipe

   
 

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     Shakshuka

Category   Entrees - Maindishes
Sub Category   Vegetarian

Ingredients
1 T olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red or green bell pepper, chopped
1 Japanese eggplant, peeled and chopped
4 cup diced tomatoes or 2 14 oz cans diced tomatoes
2 T tomato paste
1 tsp paprika
1tsp cumin
 
1 tsp chili powder
Pinch of cayenne pepper to taste
Pinch of sugar
Salt and pepper to taste
4 eggs
1 tsp fresh parsley, chopped

Instructions
Add onion to oil in a large skillet and saute on medium heat until onion softens. Add garlic and saute another minute. Add bell pepper and eggplant and saute another 10 minutes.
Add tomatoes and tomato paste to the pan and stir. Add sugar and spices and stir. Simmer for another 20 minutes or so until the sauce has begun to reduce. Be sure to taste and adjust seasonings to taste.
One at a time, crack the eggs onto the tomato mixture, taking care to space them over the sauce. Cover the pan and simmer for about 15 minutes or until the eggs are cooked to your liking and the sauce has reduced a little more. Garnish with the parsley and serve.
Great with a crusty bread for any meal of the day, including breakfast.


Originally Submitted
11/17/2015





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