Shakshuka- A North African Dish
Ingredients
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, sliced
1 red onion, sliced
3-4 garlic cloves, diced
¾ tsp salt
cracked pepper to taste
1 tsp cumin
1 tsp sugar
½ tsp smoked paprika
½ tsp chili flakes
3 medium tomatoes diced small
⅓ c white wine or water
1 T fresh basil ribbons or chopped Italian parsley
4 -6 Extra large organic eggs
Other optional additions:
crumbled feta or goat cheese
1 C browned chorizo
¼ C finely diced spanish style cured Chorizo or Merguez, a North African spiced sausage
Instructions
1. Preheat oven to 400F.
2. In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. If adding raw chorizo, brown it with the onions.
3. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5 more minutes, until peppers are tender. If adding the cured spanish chorizo or Merguez sausage, add it now. Add all spices, sugar and salt. Cook for 2 more minutes. Add fresh tomatoes and white wine.
4. Simmer on low for 15 minutes, adding more water if it gets too dry or thick- you want a stew-like consistency. After tomatoes cook down, taste, it should be full flavored- adjust salt and sugar if necessary. Crack 4-6 eggs over the mixture, sprinkling each egg with salt and cracked pepper.
Add crumble goat cheese or feta over the top and place in the 400F oven.
5. Bake until egg whites are cooked (about 7 minutes) and yolks are still soft. Remove from oven and top with fresh basil (or Italian parsley). Serve with toast or crusty bread.
Veggies sizzling
Ready for the oven
Yummy!