Shakshuka - Daryl Thetford

Artist Contributor: Daryl Thetford
Instagram @darylthetford

We got this recipe from the site Downshiftology. We have several favorite dishes, but this is our latest, as we experiment with new things to cook during our extra time at home.  We both loved this.  It is especially good with hearty crusty bread dipped into garlic and olive oil.

    •     1 medium onion, diced
    •     1 red bell pepper, seeded and diced
    •     4 garlic cloves, finely chopped
    •     2 tsp paprika
    •     1 tsp cumin
    •     1/4 tsp chili powder
    •     1 28-ounce can whole peeled tomatoes
    •     6 large eggs
    •     salt and pepper, to taste
    •     1 small bunch fresh cilantro, chopped
    •     1 small bunch fresh parsley, chopped

    Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
    Add garlic and spices and cook an additional minute.
    Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
    Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

    See all these recipes on Evernote: Artist Recipes 

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