spicy breakfast shakshouka

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

SERVINGS: 2-3

INGREDIENTS

2 tbsp oil (or more as you cook)

1 onion, chopped

3 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp cayenne

1/2 tsp ground fennel

1/2 tsp ground coriander

1/2 tsp sumac

1 poblano pepper, halved and sliced

1 additional pepper of choice (either another poblano or Anaheim is my fav)

1 jalapeno

2 large garlic cloves

5 tomatoes (the more you use, the brothier it will be) I like to use both red and yellow

4-5 eggs

large handful of parsley, chopped

salt/pepper

DIRECTIONS

add oil to pan, and add onions and large pinch of salt. cook for roughly 5 minutes on medium heat until they become slightly translucent.

add all spices - cumin, smoked paprika, cayenne, fennel, coriander and sumac. stir to combine and let cook for a few minutes. add a little more oil to help it integrate and not become dry if needed.

add peppers, jalapeño and garlic and another heavy pinch of salt. cook for a few more minutes. I like to get all these ingredients to just before a char before next step.

add tomatoes and another heavy pinch of salt. stir to combine.

let tomatoes and veggies cook down for about 10 minutes on low heat until you’ve got a chunky looking sauce.

crack eggs one by one in a cup (to avoid broken yolks) and then carve a little space out in the sauce to pour each egg. Once all eggs have been added to sauce - cover and cook on low heat for about 5-7 minutes depending on how cooked you like your eggs. I like mine runny.

once eggs are to your liking, turn off heat and sprinkle with salt, pepper and a handful of chopped parsley.

serve with a vinegary chimichurri if you’ve got it handy - but definitely with a crispy bread because trust me, you will want to soak up as much of this sauce as humanly possible.