THIRTEEN: ASE'S
NORTH
AFRICAN
SHAKSHUKA
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 large red bell pepper, diced
4 garlic cloves, minced
1 can of beans, drained and rinsed
DIRECTIONS
1. Heat olive oil in a large sauté pan on medium heat.
Add the chopped bell pepper and onion and cook for 5
minutes or until the onion becomes translucent.
2. Add the garlic, tomato paste, Pili Pili spice and
cumin. Cook, stirring constantly, until nice and
fragrant, 1 to 2 minutes
3. Add the beans and mix well
(optional)
¼ teaspoon sea salt
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon pili pili
1 large can crushed tomatoes,
preferably fire-roasted.
2 tablespoons chopped fresh cilantro
or parsley for garnish
Freshly ground black pepper, to taste
5 to 6 large eggs
½ cup crumbled feta
Pita bread, Injera, Fresh bread
Total Time: 30 minutes
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4. Pour the can of tomatoes and juice into the pan and
break down the tomatoes using a large spoon. Season
with salt and pepper and bring the sauce to a simmer.
5. Use your large spoon to make small wells in the
sauce and crack the eggs into each well. Cover the
pan and cook for 5-8 minutes, or until the eggs are
done to your liking.
6. While your eggs are cooking finely chop your parsley
or cilantro and crumble the feta.
7. Once eggs are cooked top your dish with toppings
and it's ready to serve! Eat it with the bread of your
choice.