Shakshuka

I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner?  Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal.  Made in one skillet it hails from Libya and has many variations.  This version included items that I had available in my pantry!

SHAKSHUKA

 Ingredients:

1 tbsp extra virgin olive oil

1 diced onion

1 clove garlic, minced

1 seeded and diced red or green pepper

28oz can diced tomatoes (I use low-sodium)

1 can tomato paste

1 tsp chili powder

1 tsp ground cumin

1 tsp paprika

Pinch of cayenne

Pinch of sugar (optional)

Salt & pepper, to taste

5 - 6 eggs

1 tbsp chopped, fresh parsley

• Heat olive oil in skillet.  Saute onions and peppers over medium high, stirring often, until softened.  Add garlic; saute for an additional minute.
  
  
  
• Add tomatoes, tomato paste, and spices.  Stir to combine well.  Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens.  Add salt, pepper and sugar to taste.
  
• Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.
  
• Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.
  
• Turn off heat, sprinkle chopped parsley over entire dish.
• Serve with toasted flat bread
  
• ENJOY!