A favourite recipe when I feel like eating a bit lighter.
Shakshuka, is very versatile. It is yummy and warm and I can adjust the spice level. If I want it a bit more hearty I omit the eggs and poach chicken in the broth.
This has become a family favourite.
2 tablespoons olive oil
1 cup chopped yellow onion
1 red bell pepper, seeded and diced
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
3 medium garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch of cayenne pepper, optional
1 28-ounce can crushed tomatoes
3 to 5 eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
Toasted bread, for serving
Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes. Simmer for 15 minutes until the sauce is thickened.Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.Season with salt and pepper to taste and sprinkle with the feta, parsley, if using. Serve with toasted bread for scooping.