Shakshuka

Ingredients

• ¼ cup olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 1 Fresno chile, diced
• 4 garlic cloves, finely chopped
• 1 ½ teaspoons sweet paprika
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• 1 (28 ounce) can whole peeled tomatoes
• 6 large eggs
• Salt and pepper, to taste

For Serving

• 1 small bunch fresh parsley, chopped
• 1-2 shallots
• 1 lemon
• Fresh pita bread
• Za’atar
• Softened butter
• Garlic, minced

Directions

1. Preheat oven to 400°F.
2. In a large skillet over medium-high heat, add oil.
3. Once shimmering, add onion and peppers and saute for 6-8 minutes, or until golden brown. Reduce heat to medium-low and add garlic, paprika, and cumin and stir to combine. Cook for 1-2 minutes, or until fragrant and aromatic.
4. Add tomatoes, crushing them in your hands as they go into the skillet. Rinse can with a bit of water and add to skillet to get any remaining tomato juice. Simmer for TKTK minutes, or until the mixture reduces by 1/3rd.
5. While the tomatoes cook, heat pita bread in preheated oven. In a small bowl, mix together softened butter, salt and garlic. Slather over top of pita bread and finish with zaatar.
6. Once the tomato mixture is reduced, create 6 small wells using a large spoon. Crack 1 egg into each well and season each with salt and pepper. Cover and cook for 5-6 minutes, or until the whites are fully cooked, but the yolks are still runny.
7. While the eggs are cooking, make parsley and shallot salad. Serve immediately with pita bread and salad.