Shakshouka

This is a modern interpretation of the traditional Israeli dish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1  cup yellow onion, chopped
• 2  garlic cloves, minced
• 2  baking potatoes, peeled diced into 1 inch chunks
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon  smoked paprika (Spanish)
• 1⁄4 teaspoon kosher salt
• 1 (26 1/2ounce) box diced tomatoes (recommend Pomi Chopped Tomatoes)
• 12  ounces frozen artichoke hearts, quartered
• 1⁄2 cup  roasted red pepper, sliced (packed in water)
• 1⁄4 cup fresh parsley, chopped
• 4  large eggs

Directions

1. In a large, deep skillet, heat oil on medium. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Add garlic and saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute.
2. Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes.
3. Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately.