Shakshuka Eggs Poached with Tomatoes and Peppers | Priscilla Martel

Step 1

Heat a frying pan over medium heat. Add the olive oil, sliced Bell pepper, onion and garlic, stirring for a minute. Cover and cook for 5 minutes stirring from time to time until the peppers soften. Reduce the heat to medium-low and cook for a few more minutes.

Step 2

Stir in the tomato, tomato sauce and water. Cover and cook for 5 to 7 more minutes until the vegetables soften. Add the cumin and hot sweet pepper. Season with salt and black pepper. Cover and let the mixture simmer slowly for 5 to 10 more minutes to bring the flavors together and soften the vegetables. You can cool the mixture at this point and refrigerate for up to three days before using.

Step 3

To make an individual serving of shakshuka, drizzle a small frying pan with some olive oil. Heat over medium high heat. Spoon a quarter or more of the pepper mixture into the pan. Heat for a minute or two. Make a well in the center of the pepper mixture. Crack an egg into it. Cover the pan and cook until the egg is set the way you like it, for about 5 minutes for an over easy egg.

Step 4

Slide the peppers and egg onto a serving plate. Sprinkle with more chopped cilantro and a good grind of black pepper. Serve with toasted country bread and harissa or your favorite hot sauce on the side.