SHAKSHUKA POUCHED EGGS IN TOMATO SAUCE ENJOY DAN:

SHAKSHUKA   POUCHED EGGS IN TOMATO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 onion, diced

1 garlic clove, minced

1 bell pepper chopped

1 jalapenos, seeded and chopped

2 (14.5 Oz) cans diced tomatoes

2 tablespoon tomato paste

1 teaspoon EACH chili powder, cumin, smoked paprika, turmeric and cider vinegar

Pinch of sugar

4 eggs

Sea salt & Seasoned Pepper Medley to taste

Green Zaatar (mixture of thyme leaves, oregano leaves, sesame seeds, soy oil and sumac) for spreading over the top of eggs mixture.

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Heat oil in an oven proof skillet over medium-low heat.

2.   Add onion and bell pepper and sauté gently for 20 minutes.

3.   Add garlic, jalapeno and sauté for 1 minute.

4.   Stir in chili powder and next 5 ingredients and cook 1 minute.

5.   Pour in tomatoes, tomato paste, salt & pepper.

6.   Simmer for 10 minutes.

7.   Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce, season with S. &. P.

8.   Transfer to oven and bake until eggs whites, are set and the yolk are still runny 5-8 minutes.

9.   Remove from oven and serve in bowls topped with Green Zaatar.

ENJOY DAN:                                           PLANT SEEDS & SING SONGS!!