Shakshuka with Cumin
Shakshuka tastes of Friday afternoons in the summer after shopping in the market, after cleaning the house, and just before Shabbat begins. Enjoy it with a glass of ice cold beer and fresh challah.
1 large onion, chopped
4 fresh tomatoes
2 sweet red peppers
4 fresh garlic cloves, chopped
2 tablespoons tomato paste
1 tsp coarse salt
1 tsp cracked black pepper
1 tsp powdered cumin
1 pinch sugar
1/2 tsp. Hot paprika with olive oil
1 cup fresh parsley, chopped
4 eggs
1/4 cup olive oil
1 cup water
Heat a 6-quart of larger saucepan and add the olive oil. And the onion and sauté to a golden color. Add tomatoes, red peppers and garlic and sauté, stirring gently for 5 minutes. Add tomato paste and water and bring to the boil; cook for 10 minutes until the sauce is thick. Add salt, black pepper, cumin, sugar and paprika and keep mixing. Break the eggs in individually and Cook another 5 minutes, until the sauce has thickened and the eggs nearly solid. Remove from heat and add fresh chopped parsley.