Shakshuka

Shakshuka
Shakshuka

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    teaspoons olive oil

  • 1 1/2

    cups onions, chopped (1 medium onion)

  • 1 1/2

    cups red bell peppers, diced (1 pepper)

  • 3

    tablespoons jalapeno chile, chopped (1 chile)

  • 2

    teaspoons garlic, minced (2 cloves)

  • 4 1/2

    cups roma tomatoes, diced (8 tomatoes)

  • 1/2

    teaspoon ground cumin

  • salt and pepper, to taste (optional) 1 tablespoon tomato paste

  • 4

    large eggs

  • 3

    tablespoons parsley, chopped (optional)

Directions

Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes. Add jalapeno and garlic, and saute 1 minute more. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes. Uncover and cook 6-8 minutes, or until mixture thickens. Stir in tomato paste, and cook 1 minute more. EGGS IN SALSA:. Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs. Cover and cook 8-10 minutes, or until egg whites are set. Sprinkle with parsley, if using. Serve immediately.

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