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Shakshuka

Yield 4 to 6

Ingredients

t tbl olive oil

2 tbls tomato paste

2 large red peppers - chopped

4 cloves of garlic finely chopped

1 tsp ground cumin (roasted and ground yourself is best)

5 very large ripe, organic tomatoes chopped (canned can be used)

4 to 6 large organic, free range eggs

Greek yogurt or Labneh*  (a thick, tangy Middle Eastern yogurt that can be found in specialty stores)

Instructions

Heat the olive oil on medium heat in a ditch oven or deep frying pan

add tomato paste, peppers garlic and cumin and saute for approx 8 to 10 minutes

add tomatoes and gently cook for an additional 10 minutes or until you have a nice thick sauce

Make little wells in the sauce and crack and egg into the wells.  At this point you can do this step in individual vessels.  Cover and place in a warm over to allow the eggs to set.  You want the whites set, but the yolk a little runny.

Serve with a simple green salad and some warm crusty bread.

Recipe by RSVP Robin at https://www.rsvprobin.com/shakshuka-perfect-brunch-dish/