Chakchouka

Ingredients

• 4 pcs — Tomatoes
• 2 tbs — Olive Oil
• 1 Diced — Onion
• 1 sliced — Red Pepper
• 1 sliced — Green Pepper
• 3 Cloves Crushed — Garlic
• 1 tsp — Cumin
• 1 tsp — Paprika
• 0.8 teaspoon — Salt
• 0.5 teaspoon — Chili Powder
• 4 pcs — Eggs

Steps

1. In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.

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