Shakshuka - Poached eggs in Tomato sauce

Ingredients:


• 1 tablespoon olive oil

• ½ medium onion, diced (approximately ½ cup)

• ½ red bell pepper, seeded and diced (approximately ½ cup)

• 2 cloves garlic, finely chopped

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• 1/2 teaspoon chili flakes (adjust to taste)

• 1 ¾ cups (420 mL) whole peeled tomatoes with their juices, crushed

• 3 large eggs

• Salt and freshly ground black pepper, to taste

• Fresh cilantro and parsley, chopped, for garnish


Instructions:

1. Sauté the Vegetables:

• Set your induction cooktop to medium heat (Level 700W).

• In a medium-sized sauté pan, heat 1 tablespoon of olive oil.

• Add the diced onion and red bell pepper. Cook, stirring occasionally, until the onion becomes translucent, and the bell pepper softens, about 5 minutes.

2. Add Garlic and Spices:

• Add the finely chopped garlic, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1/4 teaspoon chili powder to the pan. Stir continuously for about 3 minutes until fragrant.

3. Incorporate Tomatoes:

• Pour in the 14-ounce can of whole peeled tomatoes with their juices. Set induction level to 1100W

• Using a spatula or spoon, break down the tomatoes into smaller pieces to create a chunky sauce.

• Season with salt and freshly ground black pepper to taste.

• Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Poach the Eggs:

• Reduce the induction heat to low (Level 3).

• Make three small wells in the tomato mixture. Crack one egg into each well.

• Cover the pan with a lid. Let the eggs cook for 5 to 8 minutes, depending on your preferred yolk consistency (5 minutes for runny yolks, 8 minutes for firmer yolks).

5. Garnish and Serve:

• Once the eggs are cooked to your liking, remove the pan from heat.

• Sprinkle freshly chopped cilantro and parsley over the top.

• Serve warm, accompanied by crusty bread or pita to scoop up the flavorful sauce.

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