Shakshuka

From a YouTube video Watch the original

Ingredients

• Canned whole tomatoes
• Onion
• Bell pepper (mix of regular and hot peppers)
• Hot chilies
• Parsley and cilantro (mixed)
• Olive oil
• Cumin seeds
• Smoked paprika
• Salt
• Garlic
• Eggs
• White cheese (e.g., feta)
• Roasted peppers (optional)
• Turmeric powder (optional)
• Leftover ingredients (e.g., bell pepper, green onion, chili pepper, eggplant, chickpeas)

Instructions

1. Heat a pan on medium heat and add olive oil.
2. Dice the onion and finely chop the bell peppers and hot chilies.
3. Roughly chop the parsley and cilantro together.
4. Add the onions to the pan, followed by the bell peppers and hot peppers. Sauté until soft.
5. Toast cumin seeds and smoked paprika in the pan for a short time.
6. Add salt and garlic to the pan.
7. Pour in the tomato sauce and bring to a gentle simmer.
8. Reduce the heat and crack the eggs into the sauce. Cover and cook for 5-6 minutes until the whites are set but the yolks are still soft.
9. Add crumbled white cheese and the mixed herbs on top.
10. For the improved version, chop leftover ingredients and sauté them in olive oil.
11. Add onions to the pan and stir, then add all the leftover ingredients.
12. Season with salt, cumin seeds, smoked paprika, and turmeric powder.
13. Add roasted peppers (optional) and pour in the tomato sauce. Simmer.
14. Crack eggs into the sauce, cover, and cook until desired doneness.
15. Top with crumbled white cheese and herbs.
16. Serve and enjoy!
17. Note: Feel free to customize the recipe to your liking and experiment with additional ingredients.

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