Recipe by Leorah Lasrado
Ingredients:
Ingredients:
1 can of chopped/diced tomatoes
1 onion
1 bell pepper
lots of garlic (anywhere between 4-10 cloves)
1 lemon - juice
1 1/2 tsp cumin powder
2 tsp cayenne powder
1/2 tsp chili powder
1/4 tsp barbecue spice/cajun seasoning (to taste)
salt (to taste)
pepper (to taste)
2 tbsp olive oil
3-4 eggs
Toppings:
cilantro
feta
Steps:
1. In a large frying pan, heat olive oil on medium heat. Add the onion and bell pepper and sauté till the onion takes on a pinkish hue.
1. In a large frying pan, heat olive oil on medium heat. Add the onion and bell pepper and sauté till the onion takes on a pinkish hue.
2. Add the garlic and spices, salt and pepper and cook till fragrant and the spices bloom.
3. Add in the can of chopped/diced tomatoes and stir till combined and larger chunks of tomatoes are broken down and saucy.
3. Add in the can of chopped/diced tomatoes and stir till combined and larger chunks of tomatoes are broken down and saucy.
4. Squeeze lemon juice on top of the tomato sauce.
5. Make around 3-4 wells in the sauce and crack an egg in each well. Cover the pan with a lid until the eggs cook for approximately 3-5 minutes (for a runny yolk). Season the eggs if needed and turn off the flame.
6. Top the shakshuka with some chopped cilantro and crumbled feta.
5. Make around 3-4 wells in the sauce and crack an egg in each well. Cover the pan with a lid until the eggs cook for approximately 3-5 minutes (for a runny yolk). Season the eggs if needed and turn off the flame.
6. Top the shakshuka with some chopped cilantro and crumbled feta.
7. ENJOY!