Shakshuka – Secret Recipe Club

Ingredients

• cooking spray
• 2 large onions, diced
• 1 teaspoon ground cumin
• 3 large sweet bell peppers (yellow, red, orange)
• 1 tablespoon brown sugar
• 2 bay leaves
• 2 tablespoons cilantro, coarsely chopped
• 2 tablespoons Italian parsley, coarsely chopped
• 28 ounce can crushed tomatoes
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper, to taste
• up to 1 cup of water (if needed)
• 8 eggs
• pinch of paprika
• 10 Korean Chili Threads (optional)
• shaved Parmesan (optional)

Instructions

1. Spray a very large saute pan or skillet with cooking spray. Heat over medium-high heat. Add the onions and cumin and saute for 5 minutes. Add the peppers, brown sugar, bay leaves, cilantro and parsley, reduce to medium-low and continue to cook for 15 minutes.
2. Add the tomatoes and season to taste with salt and pepper. If the consistency becomes too dry, add some of the 1 cup of water as needed. Continue to cook until the mixture becomes thick.
3. Make wells and carefully break eggs into the wells. Sprinkle with salt, pepper, paprika and Korean chili threads. Cook over medium low heat for 10 minutes, or until the eggs are cooked to your liking. Serve immediately with shaved Parmesan cheese and more cilantro if desired.

https://www.farmgirlgourmet.com/2012/03/shakshuka-secret-recipe-club.html

Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.