SHAKSHUKA RECIPE

  1. Heat some oil
    Olive oil, vegetable oil, butter, whatever you want. Enough to coat the bottom of a large pan. Over medium heat.
  2. Add a chopped onion
    And a pepper, if you've got one. Cook until soft, stirring occasionally. 5-7 minutes, longer if you have the patience.
  3. Add minced garlic
    2 cloves? 3 cloves? More cloves? Cook for a minute or so.
  4. Add spices
    Lots of cumin, lots of harissa powder, a healthy pinch of paprika, crushed red pepper to taste, salt (!!!!), pepper. Cook, stirring for another minute or two, until it's all dreamy smelly.
  5. Stir in a spoonful of tomato paste
    But if you don't have any that's ok, just skip this step.
  6. Stir in 28 ounces of chopped tomatoes
    I like the Pomi tomatoes that come in a carton. Heat until bubbly and then simmer for 20 minutes or so, stirring occasionally.
  7. Taste it!
    Add more spices and salt if needed, and maybe a bit of sugar! (Maybe also a tiny pinch of cinnamon??)
  8. Crack in some eggies 🍳🍳🍳🍳
    And if you have the time, reduce the heat to low and really let em cook slowwwwwwwly. Spoon the tomato sauce over them so that they cook all over, but don't break those yolks. Cook until the whites are firm but the yolks are still runny.
  9. Top with feta, parsley, more salt, more pepper, and a drizzle of olive oil
  10. Serve with pita!
    Or other bread.
  11. Yay!
  12. Mergez!
    Suggested by   @yehudakurtzer