Shakshuka

READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
  • Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
  • Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
  • Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
  • Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
  • Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
  • Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.
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