Shakshuka (makes 4 - 6 individual portions as shown in the picture)
Ingredients:
•2 tablespoons olive oil
•1 medium onion, diced
•1 red bell pepper, seeded and diced
•4 garlic cloves, finely chopped
•1 teaspoon smoked paprika
•1 teaspoon cumin
•1 canned whole peeled tomatoes
•4 - 6 large eggs
•1 tablespoon of Japanese miso* (salt if you do not have miso), pepper to taste
Before serving:
•Sprinkle chopped cilantro
•A drizzle of extra virgin olive oil
Instructions:
1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic, cumin and smoked paprika and cook for an additional minute.
3. Pour the can of tomatoes and juice into the pan. Season with Japanese miso*/salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes or until the eggs are done to your liking. You can also cover the pan with a lid to shorten cooking time.
5. Garnish with chopped cilantro, fresh ground black pepper and a drizzle of extra virgin olive oil before serving.
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