I found a great recipe for Shakshuka, a middle eastern egg dish that contains tomatoes and aromatic spices in the New York Times, and decide to make it.
https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta
It took about one hour to prepare. It requires that a large onion and large red pepper be sliced thinly and cooked in a skillet over medium low heat in olive oil.
You cook these until they get soft
For about 20 minutes
You will see the consistency of these sliced onions and peppers change
Then you are ready to add the spices
Next you add a can of whole tomatoes in their juice, I crushed these
You let this simmer for about 10 minutes. Then you put in the eggs, by simply cracking each one over the skillet and discarding the shells.
You the pop the skillet in the oven at 375 degrees for 10 minutes until the eggs set. Et viola!
This dish was very flavorful, and we enjoyed it on a Saturday morning. I recommend it if you are a fan of middle eastern dishes.
