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Friday, August 19, 2016

The Shakshuka

One-pot recipes never get old. I especially love this Middle-Eastern, typically eaten for breakfast, pan of awesomeness because not only is it easy, it's also great dinner grub for when the fridge is almost empty and you don't really want to make another trip to the grocer's.

Chop half an onion and a bell pepper/capsicum and fry lightly in a drizzle of olive oil in a skillet. Add a spoonful of chopped garlic. Once the onion is transparent, add three large chopped tomatoes and two spoonfuls of tomato paste. Add salt/pepper, a little cumin powder and paprika, and a pinch of sugar. Add a little water if need be to make it saucy. Once the taste is right, carefully crack and empty eggs onto the sauce, place them around the skillet to let them poach individually in the sauce. Now cover the skillet and let the eggs poach and the sauce thicken. Take off the heat; garnish with parsley and serve with toasty dipping bread/roll straight out of the oven!