Shakshuka Eggs and Tomato

April 2016

Smartcooks here.  

This has become my go-to weekend brunch.  I make them in muffin tins and they keep for Mondays and Tuesday mornings as well.  

It is THE best Otolonghi recipe I've ever tried. I've since experimented with endless variations -- basically eggs poached in a tasty tomato and pepper sauce. 

I like a bit of heat so the jalapeño, cumin, paprika and cayenne are must-adds... Govern yourself accordingly.  

It can be breakfast, lunch or dinner, with a bit of crusty bread.

Ingredients

1 T olive oil

• 1 onion, diced
• 1 red pepper, diced 
• 1 jalapeno, finely diced
• 2 cloves garlic, chopped
• 1/2 tsp cumin
• 1 T paprika
• 1 (28 ounce) can whole tomatoes
• 1 T tomato paste
• salt, pepper and cayenne to taste
• 6 eggs
• 2 T parsley, chopped
• crumbled feta 

Directions

1. Heat olive oil in a pan over medium heat, add onions and peppers.  Cook until tender, 5-7 minutes.
2. Add garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
3. Add tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce heat and simmer until sauce starts to thicken, about 10-15 minutes.
4. Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness i.e., 3-6 minutes.  
5. Serve garnished with parsley along with some crusty bread and enjoy!
6. Top with crumbled feta.