Shakshuka

2 tablespoons olive oil

3 small red potatoes, cut into ¼” dice

1 onion, peeled and cut into ¼” dice

1 red pepper, seeded and cut into ¼” dice

2 garlic cloves, peeled and minced

1 teaspoon sweet paprika

¼ teaspoon ground cumin

28 oz can whole tomatoes, coarsely chopped or squeezed

2-3 shakes Tabasco or other hot sauce

1 teaspoon balsamic vinegar

1 cup crumbled feta or goat cheese, crumbled

4-6 eggs

3 scallions, thinly sliced or ¼ cup chopped parsley or cilantro (garnish)

salt

ground black pepper

  1. Heat a large skillet over a medium-high heat. When it’s heated, add the olive oil, then the potatoes. Cook the potatoes for 3 minutes, or until starting to brown. Turn them over, and continue to cook for another 3 minutes, or until they’re browned on two sides.
  2. Add the onion and pepper. Cook for another 3-5 minutes, stirring occasionally, until the pepper and onion are starting to cook through. Add the garlic, and cook until fragrant, approximately 30 seconds. Add the cumin, and sprinkle with salt and pepper.
  3. Add the tomatoes, 2 shakes of Tabasco, and the balsamic vinegar. Stir and bring to a light boil.
  4. Reduce the heat to low, and simmer the mixture until it thickens, about 10 minutes.
  5. While the mixture is simmering, carefully place each egg, removed from its shell, into small cups or ramekins. Do not break the yolks.
  6. Once the mixture has thickened, check the seasoning.  Add more salt, pepper, or tabasco, as needed.
  7. Stir in the crumbled cheese, and make slight indentations in the mixture, with a large spoon, for each egg.
  8. Carefully slide the eggs into the indentations, and sprinkle them with salt and pepper.
  9. Cover the pan, and cook for 3-5 minutes. The eggs will be done now, if you like them runny. If you want them firmer, turn off the heat for another two minutes.
  10. Spread the scallions or chopped parsley or cilantro over the top, and serve in individual bowls.

Makes 2-3 servings.

Serve with crusty bread and salad

NOTE: The reason for placing the eggs in ramekins is to quickly add them to the tomato mixture without the challenge of having broken egg shells in the pan. You can break each egg over the sauce, and carefully empty the shell onto the tomato mixture.