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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