Shakshuka or Turkish eggs

Shakshusa is a Middle Eastern dish, prepared with a base of roasted tomatoes, pepper, spices and eggs. It is a recipe that is prepared over low heat, first the vegetables are cooked, then the spices and finally the eggs.

Turkish eggs are very similar to the Mexican dish Huevos Rancheros and although we can find some variation with the ingredients, almost all of them have a vegetable base giving prominence to the tomato and are accompanied by bread to dip and accompany the eggs.

Ingredients:

• 3 tablespoons of olive oil
• 2 large onion finely chopped
• 1 red pepper cut into fine julienne strips
• 1 green pepper cut into fine julienne strips
• 3 sliced ​​garlic
• 600 g plum or cherry tomatoes
• 350 gr of crushed tomato
• 1 tablespoon/p of sugar
• 1 tablespoon ground cumin
• 1 tablespoon of La Vera paprika
• 1/3 tablespoon cayenne
• Salt
• Pepper
• 150 g feta cheese cut into cubes
• 5-6 fresh eggs
• Chopped parsley or cilantro

Preparation:

1. Put the oil in the low Monix saucepan to heat over medium-low heat. Add the onion, red and green pepper and let it cook gently with a little salt for about 20-25 minutes.
2. Add the sliced ​​garlic and sauté for about two minutes or until soft. Add the cumin, cayenne and red paprika and let it cook so that they release all their aroma for a minute.
3. Pour in the cherry tomatoes and crushed tomato, season with salt and add a pinch of sugar, cook over medium-low heat, covered and stirring occasionally, until the tomatoes are soft, about 25 minutes.
4. Add the feta cheese and carefully crack the eggs on top of the tomatoes. Adjust salt and pepper.
5. Cover and leave until the eggs have set, about 5-6 minutes. Sprinkle with chopped parsley or cilantro.

Photographs and recipe by Silvia .