Brunch Series: Shakshuka (Smitten Kitchen)

Oh you don’t know what Shakshuka is? It’s only the most eye pleasing middle eastern breakfast out there. Filled with tomatoes and eggs, it’s the perfect breakfast for us hungry brunchers. Better yet it’s created to be eaten shared by dipping your pita right into the sauce. Nothing better…

Shakshuka (Smitten Kitchen)

1/4 cup olive oil
2 jalepenos, stemmed, seeded and finely chopped
1 small yellow onion, chopped
5 cloves of garlic
1 tsp ground cumin
1 tbsp paprika
1 28oz can whole peeled tomatoes, undrained
6 eggs
1/2 cup feta cheese, crumbled
1 tbsp chopped flat leaf parsley
warm pitas, for serving

Heat oil in a 12 inch skillet over medium high heat. Add jalepenos and onions and cook, until soft. Add garlic, cumin, and paprika and cook stirring every so often until garlic is soft. Place tomatoes and their liquid in a medium bowl and crush them with your hands. Add crushed tomatoes to the skillet with 1/2 cup water and reduce the heat to medium and simmer, stirring frequently until thickened slightly, about 15 min. Season with salt. Here’s the tricky part. Crack the eggs over the sauce so that the eggs are evenly distributed across the sauces surface. Cover the skillet and cook the eggs until the yolks are set, about 5 min. Using a spoon, slightly baste the whites of the eggs with the tomato mixture careful not to break the yolks. Sprinkle with feta and parsley and serve with pitas for dipping.

my version

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