Shakshuka

This is the spicy North African dish you didn't even know you needed until right now! The most perfect poached eggs (with that over-medium style ooze) cooked within a spicy & savory tomato and pepper sauce. This easy-to-make, flavorful meal is good at all times of the day. Breakfast doesn't have a monopoly on eggs, any time is egg time!

This versatile dish has many similar recipes, for some this is just a different version of the Italian Eggs in Purgatory, for others it comes to mind as Huevos Ahogados aka "Drowned Eggs". Everyone has their opinion, preference in taste, and personal connection when it comes to food.

SO, onward with the yummy recipe, so for your ingredients you need the following:

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 1/2 cup of onion

1 jalapeño

1 (12 oz) can on crushed tomatoes

6 eggs

1/4 cup or a small handful of feta ( I used tomato basil feta because I had it in the fridge)

1 TBSP of minced garlic

1/2 tsp of pepper

1tsp of salt (plus whatever you need for tasting later on)

1tsp of cumin

1/2 tsp of paprika

2 TBSP of olive oil

*If needed: 1/4 -1/2 cup of water*

Instructions:

- Heat pan to high heat, add your olive oil, both bell pepper, jalapeño, and onions and fry for atleast 5 until tender, add garlic and stir for one minute. Lower to medium heat.

-Add and stir in crushed tomatoes,cumin, salt,pepper, and paprika, and IF NEEDED add your water so that your tomatoes dont stick and your sauce stays a sauce and not a goo. Cook until it boils up a bit, your flavors come together, and your house is smelling absolutely delicious, so like 10,15 minutes later.

-In a separate bowl, crack your 6 eggs. ( if it is easier, you can go down to the next step and individually, one by one crack them and then pour into their own pocket)

-Now you want, to make your little pockets or wells with a spoon, in your sauce. So after you have your 6 pockets, pour one egg into each pocket. Cover with lid.

-Continue to cook, checking frequently, until your eggs white go from clear to opaque white, and your egg poaches up a bit. I like my eggs a little runny so I took it off heat a little early and right before it fully firmed that yolk up, and because the sauce was so hot it still cooked it a bit but still carried the bit of ooziness I love.

-Top with cilantro and feta cheese, and serve on rice or with toasted bread to sop up that wonderful sauce.