Shakshuka for two
2 (14.5 OZ) cans fire roasted diced tomatoes1/2 Spanish onion, finely chopped1/2 red bell pepper, diced 1 jalapeño, seeds removed and finely chopped (plus extra for garnish)3 cloves of garlic, minced1 teaspoon ground cumin 1 teaspoon paprika2 eggs 1 tablespoon olive oil 1 tablespoon Feta, crumbled for garnishHandful of parsley, chopped for garnishChives, for garnish Salt and pepper
Heat olive oil in a medium skillet on medium heat. Add onions, and red bell pepper and sauté for about 5 minutes or until softened. Add in the garlic, jalapeno, cumin, and paprika. Cook for an addition minute until the garlic is golden.
Add in both cans of tomatoes and season to taste with salt and pepper. Allow the sauce to simmer for about 20 minutes stirring occasionally. Using the back of a spoon, make 2 indents in the sauce and crack in the eggs.
Cover the skillet and allow the sauce to simmer until the whites are set. This should take about 10 minutes.
Garnish with Feta, parsley, sliced jalapeño, and fresh chives.Serve with crusty bread to soak up the sauce.
Get more Recipes from The Chef Dan