Tastes really delicious! Mediterranean breakfast at its glory!

Shakshouka!

Here’s the gritty details…

• 1/4 cup olive oil
• 5 chiles
• 1 small onion, chopped
• 5 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 28-ounce can whole peeled tomatoes
• Sea salt, to taste
• 6 eggs
• 1/2 cup gourmet cheese, crumbled
• 1 tablespoon chopped parsley
• Warm bread, for serving

Yummy! Can’t wait to start!

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with cheese and parsley and serve with bread, for dipping.

And…. ENJOY!