In a large pot, dry roast the cumin seeds for 2
minutes. Add oil and onion and saute for 5 minutes.
Add the peppers, sugar, and herbs/spices and cook on
high for 5-10 minutes.
Add the tomatoes, saffron, cayenne, salt & pepper
and cook on low for 15 minutes, adding water if
needed.
Slice the cheese into thick slabs, heat oil in a
non-stick skillet, when oil is good and hot, add
cheese and grill on both sides until light brown.
Spoon equal amounts of vegetable mixture onto two
plates and place the grilled cheese slices on top.
Serve hot.
Originally Submitted
3/18/2011
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