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North African Shakshuka
A quick and easy throw it all in one pan style dish for weekend breakfast and brunch affairs. In connecting more with the diversity and richness of my african heritage, I'm trying out dishes that show off the variety of the continent.This is the perfect dish whip out on a brisk winter morning. I took some liberties with my recipe to adapt it to our taste preference and to make it extra spicy!
Prep Time: 00:05
Cook Time: 00:25
2 red peppers- julienned
1 yellow pepper- julienned
2 medium tomatoes- sliced and quartered
1/4 cup red onion- chopped
3 - 4 garlic cloves- minced
1 tbsp crushed red pepper
1 tsp chopped basil
2 bay leaves
1 tsp tumeric
salt and pepper to taste
1 cup vegetable broth
6 oz sliced pepperjack cheese
4 large eggs
1Cut all veggies to prepare. Preheat the oven to Broil and simmer the garlic in 3 tbsp butter on medium-low heat in a large skillet. (cast iron preferred, but at least oven safe)
2Add the onions, peppers, tomatoes, and salt/pepper to taste. Cook until tender. Turning and stirring occasionally to prevent burning.
3Add all of the spices and veggie broth. Allow to cook for another 5 minutes until it is thick like a stew.
4Turn off the heat, remove the bay leaves and crack the eggs into the mixture. Sprinkle with additional salt, pepper, and/or red pepper before placing in the oven on broil. The eggs whites will take about 2-3 minutes to cook so watch it carefully.
5When the egg whites are cooked but the yolk is still soft, layer the cheese on top. Then put it back in the oven for about 1 minute for the cheese to melt.
Serve with crusty bread or, my new favorite, toasted Cinnamon Bagels!! Odd pairing, I know, but the cinnamon flavor goes perfectly with these spices. Enjoy my loves!
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