Name: Easy Shakshuka
Prep time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Breakfast
Ingredients: 1 tbsp olive oil; 2 qty cloves garlic, minced; 1 qty onion, cut into 2 inch pieces; 1 qty green bell pepper, cut into 2 inch pieces; 1 qty (28 ounce) can whole peeled plum tomatoes with juice; 1 tsp paprika; 2 qty 2 slices pickled jalapeno pepper, finely chopped; 4 qty eggs

This is a slightly modified version of a traditional breakfast meal from the Middle East. This dish is one of my favorites since it is simple, nutritious, and filling. You may make this using fresh tomato and jalapeño, but I like to use the canned version since it allows me to prepare it anytime I want with items I already have on hand.

Easy Shakshuka

Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.

Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Easy Shakshuka

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