Shakshuka

Ingredients

1. 1/2 yellow onion

2. 4 tablespoons extra virgin olive oil

3. 3 teaspoons minced garlic

4. One 28 oz can of diced tomatoes

5. 1 tablespoon tomato paste

6. 1 teaspoon paprika

7. 1 teaspoon cumin

8. 2 teaspoons red pepper flakes

9. 1/4 teaspoon cinnamon

10. Salt & pepper to taste

11. 4-5 eggs

12. A handful of Italian parsley, roughly chopped

13. 1/4 cup crumbled feta cheese

Prep time: 5 minutes 

Cook time: roughly 40 minutes

Total time: roughly 45 minutes

Servings: 3 servings  

Steps

1. While warming a medium-sized skillet or sauce pan on medium-low heat, dice 1/2 yellow onion.

2. When skillet is warmed, add first 2 tablespoons olive oil, 3 teaspoons minced garlic & diced yellow onion. Lightly season with salt & pepper after they begin to soften. Cook until browned & starting to caramelize. About 10 minutes.

3. Add one 28 oz can of diced tomatoes & let simmer for about 7-10 minutes. Stir occasionally.

4. Next, add 1 tablespoon tomato paste.

5. Season tomatoes with salt, pepper, paprika, cumin, red pepper flakes & cinnamon. Let simmer for another 7-10 more minutes.

6. Add remaining 2 tablespoons olive oil to skillet & mix together.

7. Make small pockets in the tomatoes & crack 4-5 eggs into pockets. Let eggs cook uncovered for about 2 minutes.

8. Next, cover skillet & let eggs cook for 2 more minutes until egg whites start to turn from clear to white. You want to make sure you're watching the eggs cook this entire time to prevent yolks from cooking completely through. They can cook quickly when covered.

9. After 2 minutes, take cover off & let eggs finish cooking until all egg whites are cooked through but yolks are still slightly runny.

10. While eggs finish cooking, roughly chop a handful of parsley.

11. When eggs are fully cooked, garnish with crumbled feta & parsley & enjoy!