Shakshuka - The Best Breakfast Egg Dish Ever

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 tbsp Cilantro
  • 1 Onion, large
  • 1 tbsp Parsley
  • 1 Red bell pepper
  • 3 sprigs Thyme
  • 3 Tomatoes, ripe
  • 1 Yellow bell pepper

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 2 tsp Muscovado sugar
  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive or vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

Found on cookingtheglobe.com

Description

Directions

• In a pan, on high heat, dry roast the cumin seeds for a couple of minutes. Add the oil and onion and cook for 5 minutes. Add the bell peppers, sugar, bay leaf, thyme, parsley, and cilantro and cook for 5-10 minutes more.
• Now add the tomatoes, cayenne, salt, and pepper. Reduce the heat to low and cook for 15 minutes. During the process, keep adding the water to get a pasta sauce consistency.
• Remove the bay leaf. Make 4 gaps in the tomato and pepper mixture and break an egg into each gap. Sprinkle with some salt and cook, covered, on a very low heat, for 10-12 minutes, until the eggs are just cooked. Garnish with some parsley or cilantro. Enjoy!

Nutrition