Shakshuka
Recipe Type: Entree
Yield: 3 to 6 servings
2 tablespoons olive oil 2-3 red peppers, cut into cubes 4 cloves garlic, crushed 8 tomatoes, cut into cubes 3 tablespoons tomato paste 1 tablespoon water (original recipe calls for 2½ cups - use your judgement) ½ teaspoon cumin Salt, to taste Ground black pepper, to taste Hot pepper, to taste (optional) 6 eggs ½ cup chopped parsley, for garnish Heat the oil in a wide (preferably cast iron) pan and stir-fry the peppers. Add the garlic and continue stir-frying for 2 minutes. Add the tomatoes and cook, continuing to stir, for 2 minutes. Add the tomato paste and cook, continuing to stir, for another 2 minutes. Add water, cumin, salt, pepper, and hot pepper, if using. One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan. Cover and cook for 10 minutes, until the eggs are cooked through to your liking. Sprinkle with parsley and serve.
Gluten free, Parve, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/shakshuka-israel-to-go/
2.2.6