Shakshuka

Shakshuka
I had this dish recently in Philadelphia at an adorable little restaurant in Old City called Cafe Ole’. It was fantastic and I couldn’t stop thinking about it so I decided I’d just have to make it!

Shakshuka
2 Tbs olive oil
90 oz can San Marzano Tomatoes drained and rinsed
5 red peppers roasted & diced
2 sweet onions diced
1 Tbs cumin
1 Tbs coriander
3 Tbs Harissa
2 Tbs ZA’ATAR
2 tsp celery salt
2 tsp onion powder
2 Tbs smoked paprika
2 Tbs tomato paste
1 cup water
salt & pepper
4-6 eggs depending on how many people you are serving
a baguette and hot sauce
Homemade Ricotta cheese

Sauté the onions, add the tomato paste and cook for a few minutes. Add all the spices and cook for a few more minutes. Stir in the tomatoes and the roasted red peppers. Cook for 10 minutes, covered. Pour in the water and continue to cook on medium-low for about ten minutes, uncovered. Season with salt & pepper to taste. Gently crack the eggs directly into the sauce making a little well with the back of a spoon. Cover and cook until the whites of the eggs are just done but the yolks are still runny. Eat, dipping the bread into the sauce and eggs and add the ricotta and hot sauce as desired. Delicious!

Enjoy!

Heidi

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