Easy Organic Shakshuka
A North African dish popular in the Middle East, this is my version made with eggs in tomato sauce. It's a great breakfast recipe, but also makes an inexpensive lunch or dinner. The key is plenty of bread to soak up those juices.
- 2 tbsp Olive oil
- 1/2 cup finely chopped yellow onion
- 1 medium organic bell pepper
- 3 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper, or to taste
- 1/4 tsp crushed red pepper
- 5 cups chopped organic vine-ripened tomatoes
- 3/4 cup organic tomato sauce
- 1/2 tsp sea salt, or to taste
- 6 large room temperature organic eggs
- 1/4 cup crumbled feta cheese
- 1/4 cup organic chopped fresh parsley for garnish
- Pita or crusty bread for serving
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium heat. Saute the onion and bell pepper for 4-5 minutes or until softened and fragrant. Toss in the garlic and continue to saute for another minute.
- Add the coriander, paprika, cumin, black pepper, and crushed red pepper. Stir for a few seconds to warm the spices and allow some of their flavor to infuse the oil.
- Transfer the chopped tomatoes to the skillet, then pour in the tomato sauce. Add salt, stir, and bring to a simmer.
- Cover the skillet and simmer for 12 minutes. Uncover and continue to simmer for 5 minutes or until the tomato sauce thickens.
- Use the back of a large spoon to create six wells in the tomato sauce, then carefully crack an egg into each one. Cover the skillet and continue to cook for 5 minutes or until the eggs are done to your liking. Uncover and sprinkle the feta on top.
- Garnish with parsley and serve with pita