Josie, from What Josie Cooked shares her recipe for shakshuka.
- 4 eggs
- 28 oz can crushed tomatoes (use 3/4 of the can to your liking)
- cilantro (to garnish)
- feta cheese (goat is a good substitute)
- 1/2 medium onion (diced)
- 1/2 red bell pepper (diced)
- 1/2 green bell pepper (diced)
- 1/4 tbsp olive oil
- 1/4 cup of water
- 1/4 tsp cajun
- 1/4 tsp crushed red pepper (optional)
- 1/2 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tbsp curry powder
- Heat 1/4 tbsp of olive oil over medium-high heat.
- Add diced onions and stir often until onions are translucent. Be careful not to burn.
- Stir in bell peppers and cook until peppers start to soften (around 5-7 minutes). You can also add other vegetables or peppers to your liking.
- Add spices and let cook for a few minutes. This is where the flavor is born!
- Stir in crushed tomatoes and let simmer on medium-high heat for about 15 minutes.
- If needed, add a little water (no more than 1/4 cup) to avoid your tomatoes thickening too quickly.
- Taste and adjust seasonings according to taste.
- Using a spoon, create your wells in the sauce.
- Carefully pour the eggs into the wells and sprinkle with a little salt and pepper. It helps to crack your eggs into a dish before pouring into the wells.
- Cover with a lid and continue simmering until your eggs are cooked according to your preference.
- Top with crumbled cheese and cilantro. Serve with toast and enjoy!
Josie moved to Chicago in her mid-20’s, in search of something bigger than herself (and for the food, of course). Instead, she found crazy harsh winters and crazy harsh experiences. Her kitchen has become her haven. Her utensils, her family. And her stove, her best friend. There’s no place like home 🙂
Follow Josie on Instagram: @whatjosiecooked
Follow Josie on WordPress: mindjobusiness