|Source||Recipe adapted from Saveur|
|Prep time||5 minutes|
|Cooking time||30 minutes|
|Total time||35 minutes|
Shakshuka is a Middle Eastern dish that is made of a base of tomato-y sauce with fresh cracked eggs sizzling on top. This is best made and served right from a cast iron skillet.
Heat oil in a large skillet over medium-high heat (it is important that the skillet is at least 12 inches in diameter to accommodate the full recipe. You can use a smaller skillet with half the recipe). Add onion and garlic and cook for 6 minutes while stirring to prevent burning. Add peppers, eggplant, pepper, and spices and cook for 2-3 more minutes.
Add the crushed tomatoes with the liquid to the pan with an additional ½ cup water and the tomato paste. Reduce heat to medium and cover with a lid. Simmer for about 15 minutes, occasionally stirring. The mixture should thicken. Season with salt and pepper to taste.
Remove lid and create small divots in the sauce one at a time, cracking an egg into each divot. Do not mix. Cover again and cook for about 5 minutes, until the eggs are set but the yolk is still runny. Sprinkle with feta and fresh parsley and serve with warm pita.