Shakshuka - A Middle Eastern Tomato Stew with Eggs
Description
This is a versatile dish originally from Tunisia that can be served for breakfast/brunch or as dinner with a side salad and some crusy bread. It's a simple meal to make, with eggs poached in a vegetarian stew of green peppers, onion, garlic and tomatoes a
Ingredients
3 T. olive oil
1 large yellow onion, chopped
2 green peppers, chopped ( membranes discarded )
2 garlic cloves, peeled and chopped
1 t. ground coriander
1 t. sweet paprika
1/2 t. ground cumin
pinch red pepper flakes, optional
salt and pepper, to taste
6 vine-ripe tomatoes, chopped
1/2 c. tomato sauce
1 t. sugar
6 large eggs
1/4 c. chopped fresh parsley leaves
1/4 c. chopped fresh mint leaves
Directions
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Heat 3 T. olive oil in a large cast iron skillet. Add onion, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until vegetables have softened, about 10 minutes.
Add tomatoes, tomato sauce and sugar; simmer until tomato mixture begins to reduce, about 10-12 minutes. Taste; adjust seasonings as desired.
Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture, making sure that the indentations are evenly spaced out. Gently crack an egg into each indention. Reduce heat; cover, cook on low until egg whites are set.
Uncover; add fresh parsley and mint. Season with more black pepper or crushed red pepper flakes, if desired.
Serve with warm pita bread, challah bread, or choice of any crusty bread.
6 servings.