SHAKSHUKA

Shakshuka image

This recipe is one that I got from Taste of Home. It was posted there by a person named Ezra Weeks. It can be made for either breakfast, lunch, or dinner. Both my DH and I loved the flavors! I served this with toasted English muffins and sliced fresh pears. The eggs can e topped with cheese if desired.

Provided by Kendra

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon chili sauce (I used Frank's)
1/2 teaspoon salt
1/2 teaspoon lemon pepper
4 tomatoes, chopped
4 eggs
chopped fresh cilantro, if desired

Steps:

In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute.
Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally.
With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well.
Cook for 4 to 7 minutes until eggs are cooked to desired doneness.

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