Shakshouka (Poached Eggs in Spicy Tomato Sauce)

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Cook Time: 40 minutes Servings: Yield: 3-4 servings Source:

Ingredients

2 tablespoons olive oil

1 onion, chopped

2 anaheim peppers, seeded and chopped

1 jalapeño or habanero pepper, seeded and finely chopped

1 (28-ounce) can diced tomatoes

1/2 cup vegetable broth

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 to 8 eggs

2 tablespoons chopped parsley

1/4 cup crumbled feta cheese

Directions

In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.

Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.