Shakshuka! p. 390

Raise your hand if you’ve made or eaten shakshuka before!  Me neither.  But it sounded like fun.   It is apparently Tunisian.  I made a half recipe - the full recipe has 8 eggs. You sauté onions and yellow peppers, then add diced tomatoes and jarred peppers.  It’s flavored with garlic, cumin, and turmeric.  

So you cook the sauce for a bit, then purée about half of it in the blender.  After returning the sauce to the pan, you make wells and crack eggs into them, then cover and simmer until the whites are cooked.  It said 5-10 minutes, and it was definitely more like 10.  Then you sprinkle with cilantro and a bit of feta cheese.

I served it over a toasted English muffin.  Kind of like a messy eggs Benedict.

It was yummy.  Lots of flavor in the sauce, and the egg was cooked just right for me (i.e. just barely runny). I’m excited for the leftovers and will likely make this again.  Couple of action shots below.