Shakshuka

aka Shakshouka (Arabic: شكشوكة‎‎) Adapted from smitten kitchen and Simply Recipes

olive oil
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
salt, black pepper, crushed red pepper, ground cumin, paprika
1 28-ounce can whole peeled tomatoes, undrained
1 medium summer squash or zucchini, cored and thinly sliced
3 Anaheim chiles or jalapenos, stemmed, seeded, and finely chopped
4-6 eggs
3/4 cup pesto, homemade or store-bought (optional)
Handful of fresh basil leaves / parsley, for garnish (optional)
1/2 cup feta cheese, crumbled
warmed pitas / bread, to serve

Heat oil in saucepan/pot over medium. Add onions, then garlic, and cook until golden and fragrant. Add the chilies. Add the spices. Crush and add the tomatoes with their liquid. Add half a cup of water. Add the zucchini / squash. Simmer for 15 minutes. Season with salt to taste. Crack eggs evenly across the sauce. Cover and cook for 5 minutes. Spoon hot sauce over the eggs to poach them. Garnish with pesto (to replace zhoug) if using. Serve with feta cheese and bread of choice.

~Jessica

P.S. Amber was craving African food, after her most excellent trip earlier this year. Voila!

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