Stovetop Shakshuka – This dish is perfect for breakfast, brunch, lunch, dinner… anytime! Is so delicious and hearty!
1 tbsp olive oil
1/2 onion, peeled and diced
1 clove garlic, minced
1 small Capsicum seeded and finely chopped (optional)
2 tins tomatoes
2 tbsp tomato paste
1 tsp mild chili powder
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
Salt & Pepper
50g feta cheese for garnish
1 tbsp fresh chopped parsley for garnish
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced Capsicum, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir until blended. Add spices and stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
Taste the mixture and spice it according to your preferences. Add salt and pepper to taste, add a teaspoon of sugar for a sweeter sauce or to balance out the acidity.
Make small wells in the tomato mixture with the back of a tablespoon. Make sure to leave enough room for the amount of eggs you want to use. Crack the eggs, one at a time into a small glass/cup and then pour into the tomato mixture wells. This will making sure to space them evenly over the sauce. Pop a little salt and pepper on the eggs to season them. Put a lid on the pan and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. The eggs will continue to cook when you turn off the heat as the sauce will keep cooking them. Keep this in mind for cooking time.
When done, remove from the heat and garnish with feta cheese and parsley.
Serve with toasted sourdough and enjoy!