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SHAKSHUKA DIP IT PULL IT GRAB IT ITS THE MOST POWERFULEST EASIEST BREAKFAST OF ALL TIME YOU DONT EVEN NEED ME JUST EAT ME UP AND WATCH COOKIN’ SOMETHIN’
INGREDIENTS
¼ cup olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
1 Fresno chile, diced
4 garlic cloves, finely chopped
1 ½ teaspoons sweet paprika
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 (28 ounce) can whole peeled tomatoes
6 large eggs
Salt and pepper, to taste
FOR SERVING
1 small bunch fresh parsley, chopped
1-2 shallots
1 lemon
Fresh pita bread
Za’atar
Softened butter
Garlic, minced
COOKING METHOD
1. Preheat oven to 400°F.
2. In a large skillet over medium-high heat, add oil.
3. Once shimmering, add onion and peppers and saute for 6-8 minutes, or until golden brown. Reduce heat to medium-low and add garlic, paprika, and cumin and stir to combine. Cook for 1-2 minutes, or until fragrant and aromatic.
4. Add tomatoes, crushing them in your hands as they go into the skillet. Rinse can with a bit of water and add to skillet to get any remaining tomato juice. Simmer for TKTK minutes, or until the mixture reduces by 1/3rd.
5. While the tomatoes cook, heat pita bread in preheated oven. In a small bowl, mix together softened butter, salt and garlic. Slather over top of pita bread and finish with zaatar.
6. Once the tomato mixture is reduced, create 6 small wells using a large spoon. Crack 1 egg into each well and season each with salt and pepper. Cover and cook for 5-6 minutes, or until the whites are fully cooked, but the yolks are still runny.
7. While the eggs are cooking, make parsley and shallot salad. Serve immediately with pita bread and salad.
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