Shakshuka Recipe

Shakshuka is a hearty dinner for two of eggs poached in an easy spicy tomato sauce that makes a great budget friendly weeknight dinner or any time of day; this recipe was originally from Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

Prep Time: 6 mins  Cook Time: 10 mins. Total Time: 16 mins

Ingredients:

1 medium onion, diced

1 red/green bell pepper(seeded and diced)

4 cloves garlic finely chopped

2 tsp paprika

1 tsp cumin

1/4 tsp chili powder

1 28-ounce can whole peeled tomatoes

4 large eggs salt and pepper, to taste

1 small bunch fresh cilantro, finely chopped

1 small bunch fresh parsley, finely chopped

3 pcs sausages(slice)

1/4 cup chicken broth

1 tsp dried oregano

Instructions:

1. In a large deep skillet, heat oil over medium-high heat. Add onions, sausages,and bell pepper. Cook until softened, 5-8 minutes. 2. Add tomatoes with their juices, chicken broth, cumin, paprika, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil then lower the heat and simmer uncovered until thickened, about 15 minutes.

3. Add each egg and cover with a lid and cook for 4 minutes or until the whites are set while the yolks are still runny. 4. Remove from the heat. Taste and adjust for salt. Garnish with paraley and cilantro. 5. Serve immediately.

Note: I served it with garlic bread