Classic Shakshuka

Ingredients:

For the Shakshuka:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cayenne pepper (optional, for spice)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley or cilantro, chopped, for garnish

Optional Add-ins:

• 1/2 cup crumbled feta cheese
• 1 cup spinach, roughly chopped

Instructions:

1. Preparing the Shakshuka:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook for about 5-7 minutes, or until the vegetables are softened.
2. Add the minced garlic, ground cumin, ground paprika, and ground cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
3. Pour in the crushed tomatoes and add the sugar (if using). Stir to combine. Season with salt and pepper to taste.
4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens slightly.

2. Adding the Eggs:

1. Create small wells in the tomato sauce with the back of a spoon. Crack an egg into each well, being careful not to break the yolk.
2. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a few minutes longer.

3. Optional Add-ins:

• If using crumbled feta cheese, sprinkle it over the shakshuka during the last 2 minutes of cooking.
• If adding spinach, stir it into the sauce before adding the eggs, allowing it to wilt slightly.

4. Serving:

1. Remove the skillet from the heat. Garnish with chopped fresh parsley or cilantro.
2. Serve the shakshuka directly from the skillet with crusty bread or warm pita on the side for dipping.

5. Storing:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheating: Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of water if the sauce becomes too thick.

Tips:

• Use fresh tomatoes in place of canned for a different texture and flavor. Simply dice and cook them down to create a similar sauce.
• Adjust the spices to your taste. Add more cayenne for a spicier dish or omit it altogether for a milder version.
• Shakshuka can be customized with additional vegetables like zucchini or eggplant for extra nutrition.

Enjoy this hearty and flavorful Classic Shakshuka, perfect for breakfast, brunch, or even dinner!