Shakshouka
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion
- 2 organic green peppers
- 1 organic red pepper
- 5 cloves minced garlic
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 6 vine-ripe tomatoes
- 4 large eggs
- 1/4 cup mint
- 1/4 cup fresh Italian parsley
- 1/2 jalapeno (without seeds)
- 1/4 cup crumbled feta cheese
Twist
- 1 pinch aleppo pepper
- 1/4 cup kale (optional)
Instructions
PREPARE THE INGREDIENTS
- Wash and dry the fresh produce. Cut out the stems from the mint, parsley, and kale and roughly chop the leaves. Cut the bell peppers and jalapeño in half and take out the seeds/stem, remove and discard. Large dice the bell peppers, and tomato. Small dice the jalapeño. Peel and small dice the onion, and garlic.
COOK THE BASE
- In a large cast-iron skillet or pan, heat olive oil over medium heat. Add garlic, onion, bell peppers, jalapeño, and cook and stir until mix has softened (about 10 minutes).
COMBINE AND MIX
- Combine the chopped tomatoes, cumin, sweet paprika, sea salt, and pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Simmer until the tomatoes are soft and juices have cooked off (about 10 minutes or so). Add some mint, parsley, crumbled feta and kale to the mixture (save some for garnish).
ADD THE EGGS
- With a spoon, make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook (about 5 minutes).
ADD THE TOPPERS:
- Garnish with remaining fresh herbs; mint, parsley, and kale. Season with sea salt and pepper. And top with a pinch of Aleppo pepper for a spicy twist!
Tried this recipe?Let us know how it was!