Spicy Shakshuka

• porciones: 4-6 servings

Ingredientes

2 tablespoons olive oil

1 yellow onion, chopped

2 garlic cloves, crushed

½ red bell pepper, chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon red pepper flakes

1 teaspoon sumac

½ teaspoon salt

½ cup halved cherry tomatoes

1 (28-ounce) can crushed tomatoes

6 large eggs, at room temperature

½ cup crumbled goat cheese or feta cheese (optional)

2-3 tablespoons chopped cilantro or parsley

Instrucciones

Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Add the bell pepper and cook until very soft, for 3 to 5 minutes.

Add the spices and salt and let them toast a little, about 1 minute. Stir in the cherry tomatoes and cook until they've broken down a bit, about 6 minutes, then add the crushed tomatoes and mix well. Lower the heat and let the tomato mixture simmer for 10 to 12 minutes until it thickens into a chunky sauce. Add water if it gets too dry. Taste the sauce and adjust for seasoning.

Set the heat to low and make six indents in the sauce with the back of a spoon. Crack an egg into each indent. The eggs may run a little, and that's okay! Let the eggs cook in the mixture until they begin to set, about 5 minutes. Cover the skillet with a lid and cook for 5 more minutes, or until the eggs reach your preferred doneness. Sprinkle the cheese on top, then cover again with the lid and cook for another minute until the cheese is slightly melted.

Remove from the heat and sprinkle with cilantro. Use a large spoon to carefully lift each portion so that the poached eggs stay intact.

Notas

from Bismillah: Let's Eat! by Zehra Allibhai