Shakshuka

Easy, Leftovers, Vegetarian

Source: Binging with Babish [3]

Ingredients

• Onion

• Garlic

• A large can of tomatoes

• 2 eggs per serving

• Red bell pepper, optional

• Cilantro, optional

Steps

Use a large stainless steel frying pan, dice the onions and fry in olive oil with a pinch of salt, until very soft. Lower the heat and add some minced garlic, combine for 2 minutes.

Add the can of tomatoes, a splash of white wine, salt and pepper, let it simmer for at least 10 minutes. Split the tomatoes a bit if they are too big, but don't turn it into a mush. The essential spices are cumin, paprika (smoked ok), and cayenne pepper, use a generous amount.

Note

It's possible to add more vegetables, red bell pepper being the most traditional. Some kinds of squash, zuchini or even brussel sprouts are also possible.

Make a dimple in the sauce and crack in the eggs. Add the herbs on top and cover with a lid, until the whites are almost fully set, it will finish cooking as you prepare to serve.

I recommend to have it with Couscous.