Shakshouka

Servings: 4 | Serving size: 1 cup sauce with 2 eggs

Cooking Time: 135 Minutes

This recipe can easily be multiplied and the sauce keeps well. Reheat gently, then top with fresh eggs and broil per the directions. Serve with Brown Rice.

Ingredients

• 1 tsp olive oil
• 1 medium onion (finely diced)
• 1 clove garlic (minced)
• 1 small jalapeno (finely minced)
• 1 small red bell pepper (finely diced)
• 2 small tomatoes (chopped)
• 1 15 ounce can no salt added diced tomatoes
• 1/8 tsp cayenne
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp salt
• 1 tsp honey
• 1/2 cup water
• 8 large eggs

Place a large skillet over medium high heat.

Add the olive oil and then the onions.

Cook for about 5 minutes. Stir frequently.

Add the garlic, jalapeno and red pepper.

Cook for about 2 minutes. Stir frequently.

Add the fresh and canned tomatoes, cayenne, paprika, turmeric, salt, honey and water.

Stir and when the sauce begins to boil ,cover and simmer for one hour. Stir occasionally.

Remove the lid and simmer for about 45 minutes.

When ready to serve preheat the oven to 325°F.

Divide the sauce between 4 shallow oven proof dishes.

Crack two eggs into each dish, on top of the sauce, and place the dishes in the oven.

Cook for about 15 minutes to the desired doneness of the eggs.

Serve.