Shakshuka - My mashup of a few recipes)

Bahan-bahan

½ t cumin seeds (optional)

2 T olive oil

1 large onion sliced thinly

2 red or yellow peppers sliced very thinly

1 large clove chopped garlic

IT Trader Joe's Harissa (more if you like a lot of spice - see substitute below)

2 t sugar

1 t cumin

1 bay leaf

2 t tomato paste

1-2 T fresh picked/chopped thyme leaves (optional)

2 T flat-leaf parsley chopped (optional)

1 28 oz can tomatoes (plum best - need to smash or cut plum tomatoes small - or buy can of diced tomatoes - or if you have them - use fresh juicy tomatoes)

Salt and Pepper

Crumbled feta (optional)

Petunjuk

1) Make spice blend: ¾ t salt; bay leaf; 2 t sugar; 1 t cumin, thyme

2) Dry roast cumin seeds for 2 minutes on high heat for 2 minutes 3) Add oil and sauté onions for two minutes 4) Add chopped garlic and sauté for one minute 5) Add peppers, spice blend, harissa, tomato paste and sauté for about 5 minutes until soft 6) Add tomatoes and simmer for about 15 minutes

This should have the consistency of a pasta sauce. Taste and adjust seasonings. Remove bay leaf. Add water if necessary.

Once done, divide in two. Save half for another day and move remainder to a smaller non-stick fry pan.

Make indents for 2-3 eggs. Keep the mixture simmering and crack the eggs in the sauce. Sprinkle with salt/pepper. Cook about 8-10 minutes. To speed this up you can baste the eggs with the sauce and/or cover the pan. Melissa Clark recommends using an open-proof skilled and baking the eggs in a 375 degree oven for 7-10 minutes. Eggs should still be runny to serve.

Serve sprinkled with fresh parsley (or cilantro) and crumbled feta if you have this on hand.

Catatan

If you don't have Harissa, substitute 1 t smoked paprika, 1/8 t cayenne, ¼ black pepper. Add more heat/hot sauce as you like.