This easy shakshuka recipe features eggs gently poached in a simmering mixture of tomatoes, onions, garlic and a few warm spices.
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 to 1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon sriracha chili sauce or hot pepper sauce, optional
2 medium tomatoes, chopped
4 large eggs
chopped fresh cilantro
whole pita breads, toasted
Directions:
In a large heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
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With back of spoon, make 4 wells in vegetable mixture; break 1 egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
