September 27, 2021
Shakshuka
INGREDIENTS
- 3 tbsp Olive Oil
- 1 large Yellow Onion Thinly sliced
- 4 cloves Garlic Minced
- 1 tsp Ground Cumin
- 1 tsp Sweet Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Ground Coriander
- 28 oz Crushed Tomatoes
- 1/4 cup Tomato Sauce
- Pepper
- Salt
- 1/2 cup Roasted Red Peppers Cut into Strips
- 5 large Eggs
- 2 tbsp Fresh Cilantro
- 1/2 cup Crumbled Feta Cheese
- 1 Avocado Sliced
INSTRUCTIONS
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Heat the olive oil in a large skillet over medium high heat. Add the onions and sauté for approximately 5 minutes. (Lower to heat to medium if the onions are getting too much color too quickly.)
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Add the minced garlic and sauté an additional minute. Add the cumin, paprika, ground coriander, and cayenne pepper. Sauté and additional minute or until the spices are fragrant.
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Add the crushed tomatoes and tomato sauce. Season with salt and pepper. Stir in the roasted red peppers.
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Reduce heat to medium-low and simmer for 10-15 minutes or until the sauce has thickened.
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Using the back of a spoon, create five small wells in the sauce. Gently crack an egg into each well. Season the eggs with salt and pepper.
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Cover the skillet with lid and cook on low until the egg whites are set. This should take approximately 5 minutes.
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Garnish with feta cheese, cilantro, and sliced avocado and serve immediately.
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