Shakshouka

Shakshouka Dish Guide

Five in 25

Five Ingredients

2 jars of tomato pasta sauce of choice

8 oz crumbled feta

2 serrano or jalapeno peppers, thinly sliced

1 t ground cumin

6 eggs

From the Pantry

2-3 cloves of garlic, minced

2 T olive oil

Heat the oil in a high-sided skillet or sauce pan over medium heat. Add the garlic and peppers and sauté for 2-3 minutes or until just softening. Add the cumin and season lightly with salt and pepper. Cook for 30 seconds to bloom the spices. Add the tomato sauce and bring to a simmer. Cover halfway with lid and let cook for 12-15 minutes or until the sauce reduces slightly.

Use a spoon or spatula to create divots or holes and crack in the eggs around the pan. Season the eggs with salt and pepper. Turn heat to low and cover, cooking 5-7 minutes or until the eggs are just cooked (if you like runny yolks), or longer for hard cooked yolks.

Garnish with the feta cheese crumbles and any reserved slices of pepper. Serve in a warm bowl, possibly next to some rice or other grain or on its own with some crusty bread.