שקשוקה

על המתכון

מצרכים

• ¼ cup diced onion
• 3 cloves of garlic, crushed
• 1 tsp ras el hanout
• ½ tsp ground aleppo pepper
• ½ tsp whole cumin seeds
• 28 oz can fire-roasted tomatoes (whole or crushed)
• ¼ tsp cayenne pepper
• 1 Tbsp smoked paprika
• 1 ½ tsp Harissa paste
• ½ cup roasted red peppers
• 4-5 large eggs
• Feta cheese (for garnish)
• Parsley (for garnish)
• Honey (for garnish)
• Crusty bread (for serving)
• 1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.
• Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.
• 2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper.
• 3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.
• 4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an