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shakshuka recipe


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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4


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Step 1

preheat oven to 375F

Step 2

In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.

Step 3

Add all spices, sugar and salt.

Step 4

Cook for 2 more minutes. Add fresh tomatoes and water (or wine).

Step 5

Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.

Step 6

With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.

Step 7

Place in the 375F oven.

Step 8

Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)

Step 9

Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.

Step 10

Serve with crusty bread.