Shakshuka

   

     This month's Asian Food Fest challenge was a great one!

     My house is all about food., my whole family we just enjoyed delicious home cooked. We find its more fun to enjoy our time cooking, friends coming over, chit chat and delicious dinner..that what happen in my house every weekends. Last weekends, my parents sleep over..its just nice to have them around and I decided to prepare them Shakshuka for breakfast :)

     Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. In Israel Shakshuka is often eaten for breakfast, but as for me it seems to go perfect for all time! Its super easy and scrumptious.


     A dish that enjoyed by all. When I was small my mum would loved to make this on Sunday for breakfast and it will be gone in a minutes! I seriously didn't know it was an Israeli dish at all and plus didn't even know it was called Shakshuka until I saw on food channel when I was browsing for recipes.

Ingredients :

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes,
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley



Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Garnish with the chopped parsley.

I am submitting this post to Asian Food Fest : West Asia hosted by Shannon from Just As Delish