Shakshouka Tala

Ingredients

• •3 tablespoons olive oil
• •1 large onion
• •1 cloves garlic
• •3 bell peppers
• •1 jalapeño pepper
• •1¼ pounds plum tomatoes
• •1 teaspoon coarse salt
• •1 teaspoon ground cumin
• •1½ teaspoons caraway seeds
• •2 teaspoons paprika
• •1 tablespoons optional: harissa
• •3 large eggs

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Method

From foodista.com — read the original

1. 1Add the olive oil to a medium-sized skillet over medium-high heat.
2. 2Add the onion and garlic and saut until soft and translucent (about 5 minutes).
3. 3Add the peppers and caraway seeds. Saut until the peppers are crisp-tender (about 5 minutes).
4. 4Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if youre using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).
5. 5Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation.
6. 6Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs.
7. 7Bake in a preheated oven at 400°F. until the eggs are set to your liking (for soft yolks, about 10 minutes).
8. 8Serve with brown rice or pita.