Shakshuka

I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.

• Olive oil
• 3 – 4 jarred roasted red peppers, chopped
• 1 onion sliced thin
• Salt
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp tumeric
• 1 tsp paprika
• 1 tsp cayenne pepper
• 2 lbs ripe tomatoes or canned tomatoes, chopped
• 4 oz goat cheese, sliced
• 6 eggs
• Pita bread or flatbread

Heat oven to 375.

Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.

Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.

Serves 4.

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