Traditional Shakshuka recipe

Directions

1. Preheat your oven to 350° F. Add the olive oil to a medium skillet over medium heat. Once the oil begins to simmer, add the onions, red bell peppers and garlic. Sauté the vegetables for roughly 3 to 4 minutes, turning periodically to coat the vegetables in an even layer of oil.
2. Cover the vegetables with a lid and reduce the heat to medium-low. Cook for 5 to 6 additional minutes, or until slightly brown and softened.
3. Remove the lid and sprinkle the basil, cumin and salt on top. Add the brown sugar and tomatoes to the mixture, elevating the heat back up to medium. Stir the mixture occasionally and heat for an additional 8 to 10 minutes.
4. Using a spatula or spoon, separate the contents of the pan to make six separate openings in the pan. Reduce the heat to medium-low and carefully crack one egg into each of the openings. Cook the eggs for an additional 4 to 5 minutes. While the whites begin to cook, and the yolk is still runny, remove the pan from the heat and set aside.
5. Sprinkle the egg mixture with the parmesan and feta cheese. Transfer the skillet to the middle rack of the oven. Bake uncovered for an additional 8 to 10 minutes, or until the eggs begin to set. Remove the Shakshuka from the oven and sprinkle a dash of hot sauce to the top of each portion. Serve immediately.

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