Easy Shakshuka

Shakshuka
Adapted from a recipe by Smitten Kitchen

If you do happen to have leftovers, this is surprisingly good heated up in the microwave the next day, the tomato sauce even more delicious with time for the spices to settle in.

Ingredients :
-) 1/4 cup olive oil
-) 1 long green chilli, deseeded and finely chopped (or more to taste)
-) 1 medium onion, chopped
-) 5 cloves garlic, crushed then sliced
-) 1 teaspoon ground cumin
-) 1/2 tablespoon paprika
-) 2 x 400g tin tomatoes
-) coarse sea salt, to taste
-) freshly ground pepper, to taste
-) 6 eggs
-) 1/2 cup fetta, crumbled
-) flat-leaf parsley


Directions :
Heat oil in a cast-iron skillet over medium high heat. Add chilli and onion and cook, stirring occasionally, til soft and golden brown, about 6 minutes. Add garlic, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes in a bowl and crush with your hands. Add them to the pan along with 1/2 cup of water, reduce heat to medium, and simmer, stirring occasionally, til thickened slightly, about 15 minutes. Season with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook til yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with fetta, parsely and a few grinds of black pepper. Serve with toasted sourdough.

The recipe and image were copied directly from alicebakesacake