Shakshuka

Name: Shakshuka
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 2 anaheim chilies, seeded and chopped; 1 jalapeno pepper, seeded and finely chopped; 28 ounces diced tomatoes, with their juice; 12 cup vegetable broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 12 teaspoon dried oregano; 12 teaspoon salt; 14 teaspoon fresh ground black pepper; large egg; 2 tablespoons chopped flat leaf parsley; 14 cup crumbled feta cheese; warm pita bread or baguette, for serving

15 ingredients

6 steps

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 anaheim chilies, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
28 ounces diced tomatoes, with their juice
12 cup vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
12 teaspoon dried oregano
12 teaspoon salt
14 teaspoon fresh ground black pepper
large egg
2 tablespoons chopped flat leaf parsley
14 cup crumbled feta cheese
warm pita bread or baguette, for serving

Directions

1

Heat olive oil in a large, deep skillet over medium-high heat.
2

Add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes.
3

Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper.
4

Lower heat and simmer for 20 to 22 minutes, until thickened.
5

Crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks.
6

Sprinkle parsley and feta cheese over top and serve with warm bread.