Shakshouka

Nor sure if I should call this a breakfast, lunch or dinner dish. Somehow this delicious, savory, spicy and fresh dish fits every time of the day. Shakshouka is a Mediterranean thing, and how you move from county to country the name and some ingredients do change so keep exploring and combining until you find your favorite!

Time needed: 30 minutes
Preparation about 5 minutes
Cooking time about 25 minutes

---

Ingrediens
1 medium sized onion (chopped)
2 red peppers
​1 clove of garlic (chopped)
1 can of peeled and diced tomatoes
2 eggs
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp chili flakes
1/2 tsp ground pepper 
salt
​olive oil

---

Method 
1. In a small skillet (I used my small 20 cm (8 in) skillet) put 1 tbsp of olive oil, add your chopped onions and saute for about 10 minutes over medium low heat until the onions are slightly golden.
​

---

2. Cut your red paprika into small stripes and add to the sauteed onions and keep frying until the paprika softens up a bit. 

​3. Add the chopped garlic, salt, cumin, powdered paprika, chili flakes and pepper and give it a good stir.

---

4. Add the tomatoes and 1/4 cup of water and let it simmer over low heat for about 10 minutes. Once the mixture is thick enough that you can make a hole in it it is time to put your eggs.  Make sure to taste it before that and add more salt or other spices if needed. 

---

5. Make two little holes in the mixture and carefully crack your eggs into them. Cover with a lid and let the eggs cook on low heat for about 5 minutes.  

---

6. After 5 minutes your eggs will be quite soft and the yolks runny, so if you prefer firmer or hard boiled eggs just leave them in a bit longer. 

​7. Give it another drizzle of olive oil and serve with some toasted bread! 

---

Have a bite! ​