Eggs In Tomato Sauce (Shakshuka)

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Sausage

  Beef, pork, chicken, skinless, smoked

  250g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  75g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Italian bread

  16 oz or 454g

Directions

1. Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
2. Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
3. Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
4. (source: https://cafedelites.com/eggs-in-tomato-sauce-shakshuka/)

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