Shakshuka is a breakfast dish from North Africa and the Middle East. There are many variations of this baked egg dish. This one, adapted from the New York Times recipe website, features tomatoes and lots of spice.
3 T Extra Virgin Olive Oil
1 large Sweet Onion, halved and thinly sliced
1 Red Capsicum, seeded and sliced
3 cloves Garlic, thinly sliced
1 – 28 ounce can Whole Tomatoes, roughly chopped
1 T Ground Cumin
1 T Ground Red Chili Pepper
1 T Paprika
2 T Peri Peri sauce, or to taste for garnish
1/4 c. Cilantro, chopped for garnish
Preheat the oven to 375 degrees Fahrenheit (190 C).
Heat the Olive Oil over medium low heat in an oven proof skillet. Add the Onions and the Capsicum. Cover and cook for 20 minutes or until soft. Add the Garlic and cook for 1-2 minutes. Add the dry spices and cook for 1 minute. Add the Tomatoes. Stir and cook for 10 minutes or until it starts to thicken. Carefully add the eggs, while avoiding breaking the yolks. Bake for 7-10 minutes. Garnish with Cilantro and hot sauce of your choosing and serve.