Name: Mediterranean Eggs (Shakshuka)
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Cuisine: israeli
Ingredients: 5 tablespoons olive oil, divided; 2 medium Spanish onions, diced; 2 red bell peppers, diced; 2 cloves garlic, minced; 1 teaspoon cumin seeds; 4 large ripe tomatoes, diced; 1 tablespoon honey; Salt and freshly ground black pepper; 4 eggs; 1/3 cup crumbled feta; 1 teaspoon za'atar spice; Grilled pita, for serving

Directions

Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

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Mediterranean Eggs (Shakshuka)

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