Shakshuka

Ingredients

• 2 tsp (10 mL) extra virgin olive oil
• 1 cup (250 mL) chopped onion
• 1 red pepper, diced
• 2 cups (500 mL) diced plum tomatoes (about 1 lb./500 g)
• ¼ tsp (1 mL) ground cumin
• Salt and freshly ground pepper, to taste
• 4 eggs

Instructions

1. Heat oil in a saucepan over medium-high heat; add onion and sauté for 5 minutes or until soft.
2. Add red pepper and continue to sauté for another 5 minutes.
3. Add tomatoes and cumin; stir to mix.
4. Reduce heat to medium-low and cook, covered, for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste.
6. Crack eggs onto mixture, spacing them evenly in the mixture, and continue to cook, covered, until eggs are set, or for about 4 minutes.
7. Serve immediately.

Notes

This recipe is an adaptation from chef Moshe Basson of Eucalyptus Restaurant in Jerusalem by Rosie Schwartz.