Shakshuka (Baked Eggs)

 Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. I first tried it when I visited Israel a few years ago and since then I always order it when I see it on a brunch menu or just simply make it at home. I hope you like this recipe ;)

Ingredients:

• A drizzle of olive oil

• 1/4 onion, halved and thinly sliced

• 1/4 red bell pepper thinly sliced

• 2 garlic cloves, thinly sliced

• 1 teaspoon ground cumin

• 1 teaspoon of Za’atar

• 1 teaspoon paprika

• Sprinkle of red hot chili flakes

• 5 plum tomatoes with their juices, finely chopped

• Kosher salt (to taste)

• Black pepper (to taste)

• 2 large eggs

• Chopped parsley, for serving

Instructions:

Before we start cooking, pre-heat you over to 400F… Then heat the olive oil in an ovenproof skillet over medium heat. Add the onion and bell pepper and stir for about 4 minutes. Add the garlic, and keep cooking it for another 2 minutes.

Lower the heat to low and add the tomatoes. Stir all the vegetables and start seasoning them with cumin, paprika, salt, pepper, chili flakes, and za’atar. Continue to cook until the tomatoes break down and the sauce thickens slightly (about 10-15 minutes)

Make some room in the skillet for the 2 eggs (1 to 2 inches apart). Crack the eggs and transfer the skillet to the oven and bake until the egg whites are just set, (about 8-10 minutes.) Season with salt and pepper and top it with parsley.