Shakshuka

A combination of The Guardian, Serious Eats, and NYTimes.

Ingredients

• oil for cooking
• 1/2 tsp cumin seeds
• 1 piece of cinnamon
• 1 bay leaf
• 2 chilies, minced
• 1 large onion, sliced thinly
• 1 small red bell pepper, sliced thinly
• 6 cloves garlic, crushed
• cinnamon, nutmeg, and chili powder
• 1 28oz can peeled tomatoes
• 1 tsp sugar
• 1 tbsp lemon juice
• 4-6 eggs

Instructions

1. Preheat oven to 375F.
2. Heat oil in a cast iron skillet and saute the cumin seeds, cinnamon, bay leaf, and chilies until the cumin seeds start to crackle.
3. Add onions and saute until slightly softened.
4. Add red bell peppers and saute until both the peppers and onions are almost completely softened and golden.
5. Add the garlic and powdered spices and saute for a few more minutes until the garlic is golden.
6. Add the can of tomatoes, sugar, and lemon juice and mash gently with a wooden spoon or spatula.
7. Simmer the tomatoes for at least 30 minutes.
8. Take the skillet off the heat and gently crack the eggs over the top.
9. Place the skillet in the heated oven for 5-7 minutes or until the egg whites have just set.