Shakshouka
INGREDIENTS:
1/4 c. olive oil
1 onion, chopped
4 cloves garlic, chopped
2 fresh jalapeño peppers, seeds removed and minced
1 can chick peas, rinsed and drained
2 t. cumin
20 oz can crushed tomatoes
salt and pepper to taste
1 cup feta cheese
8 eggs
2 T. each parsley and cilantro
warm pita
INSTRUCTIONS
Preheat oven to 425 degrees. Heat the olive oil in a cast iron or oven proof skillet over medium-high heat. Saute the onion, garlic and jalapeños for 5-7 minutes, stirring often. Add drained and rinsed chick peas and paprika and cumin. Cook and stir 2 minutes. Add tomatoes and their juices, bring to a boil and then reduce heat to medium low. Simmer 15 minutes, stirring occasionally. Taste and season with salt and pepper.
Sprinkle the feta over the sauce. Crack eggs into sauce one at a time. With a spoon, push the sauce to the side to make space for the eggs. Place in preheated oven and bake 5-8 minutes. Garnish with chopped parsley and cilantro. Serve with warm pita.
