Shakshuka

Eggs simmer gently in a spiced tomato and pepper sauce in this simple shakshuka. Serve with toasted bread or vegetables.

Makes: 3 servings

Ingredients

• ¼ cup olive oil
• 2 Anaheim peppers, stemmed, seeded, and finely chopped
• 1 small onion, chopped
• 3 cloves garlic, sliced
• 1 teaspoon cumin
• 2 tablespoons paprika
• 1 (28 oz) can whole peeled tomatoes, with juices
• ½ cup water
• 6 eggs
• 1 oz low-fat feta cheese, crumbled
• Salt and pepper, to taste
• Chopped parsley, to finish (optional)
• Thick sliced sourdough bread, toasted for serving

Directions

1. Warm the oil in a large skillet or Dutch oven over medium heat. Add the peppers and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic, cumin, and paprika and cook for 2 minutes more.
2. Add the tomatoes and ½ cup water. Break up the tomatoes with a spoon and simmer for 15 minutes. Season with salt and pepper.
3. Make six small wells in the sauce and crack an egg into each. Cover and cook until the eggs are set to your liking, about 5 minutes. Finish with feta and optional parsley. Serve with toasted sourdough.

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