tomato shakshuka

tomato shakshuka - a gorgeous meal to start your day, perfect for a little brunch

• 1 bell pepper, chopped - bonus points if its from your garden like mine was

• 1 small yellow onion, chopped

• 5 roma tomatoes, chopped

• 3-4 eggs, depending on how many servings you want

• 1 ½ tsp cumin

• 1 tsp paprika

• 1 tbsp tomato paste

• 2 tsp red hot peppers (optional)

• feta cheese - make sure to get the good stuff that actually comes from Greece, i recommend mt.vikos

• fresh parsley

  • in a medium-high heat cast iron skillet, add a little bit of olive oil

  • add your peppers and onions and cook for about 5 minutes

  • add your chopped tomatoes, turn the heat on high and cook for 5 minutes

  • now add your seasonings: salt, pepper, cumin, paprika and add tomato paste and mix all together - if you like it spicy, add the hot peppers here

  • i then added ¼ cup of water, but depending on how juicy & watery your tomatoes are you may not need to do this - you want it to be more saucy than chunky

  • carefully make wells with a spoon and crack your eggs into them

  • lower to medium-low heat and cover pan with a lid, cook for 4-5 minutes until egg whites are cooked but yolk it still runny

  • remove from heat, top with feta and fresh parlsey

  • serve with italian bread or eat it right out of the skillet