Shakshuka

Ingredients

1 red bell pepper diced

1 sweet onion thinly sliced

3 tablespoons unsalted butter

4 cloves of garlic minced

1 teaspoon cumin

1 teaspoon sweet paprika

0.5 teaspoon cayenne powder

28 ounce can crushed tomatoes

6 whole eggs

salt and pepper to taste

to garnish feta optional

to garnish cilantro optional

Equipment

large saucepan

oven

knife

cutting board

Directions

Dice one red bell pepper.

Thinly slice one sweet onion.

Toss in three tablespoons or 42 grams of unsalted butter into a large saucepan.

Heat the butter until hot and bubbling.

Add diced bell pepper and sliced onions to the saucepan.

Add four cloves of garlic.

Season lightly with salt and pepper.

Cook over medium heat until vegetables begin to soften.

Add 1 teaspoon or 2 grams of cumin.

Add 1 teaspoon or 2 grams of sweet paprika.

Add half a teaspoon or 1 gram of cayenne powder.

Saute until spices become fragrant.

Add one 28 ounce can of crushed tomatoes.

Stir together and scrape the bottom of the pan.

Bring the mixture to a bubbling simmer.

Make indentations in the mixture and crack in six whole eggs.

Be careful not to break the yolk.

Pop into an oven preheated to 375 degrees Fahrenheit (190 degrees Celsius).

Bake for seven to ten minutes until eggs are set.

Pull out of the oven.

Optionally garnish with feta and cilantro.