Directions for: Truckshuka
Ingredients
1 Tbsp olive oil
medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
1 habanero pepper, sliced in half with seeds in
4 cups ripe tomatoes, diced, or 2 cans (14 oz each) diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
pinch cayenne pepper (or more to taste - spicy!)
pinch sugar, to taste (optional)
salt and pepper, to taste
5 - 6 eggs
Tbsp fresh parsley, chopped, for garnish (optional)
Directions
1. Heat a deep, large skillet or saut pan on medium. Slowly warm olive oil in the pan. Add chopped onion, saut for a few minutes until the onion begins to soften.
2. Add garlic and continue to saut until mixture is fragrant. Add the bell pepper, saut for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan and stir until blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
3. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce. Add the habanero if you want a spicier sauce.
4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4-5 eggs around the outer edge and 1 in the centre. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
5. Garnish with the chopped parsley and goat cheese, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce.
See more: Comfort Food, Eggs/Dairy, Vegetables, Vegetarian, Middle Eastern