SHAKSHUKA POUCHED EGGS IN TOMATO SAUCE ENJOY DAN:

      SHAKSHUKA POUCHED EGGS IN TOMATO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons olive oil

1/2-onion, diced

1-bell pepper, diced

3-garlic cloves, minced

1-(26.46 Oz) box Pomi chopped tomatoes from Italy

1/2-cup tomato paste

1/2-teaspoon EACH ground cumin & chili powder

1-bay leaf

1/4-teaspoon EACH salt & pepper

4-egs

1-tablespoon dried thyme

3-tablespoons feta chees

1-squeese of lemon juice

SHAKSHUKA SAUCE:

1.   Heat olive oil in skillet over medium-heat & when sizzling.

2.   Add onions, bell pepper, & garlic, sauté for 5 minutes.

3.   Fold in diced tomatoes & next 6 ingredients.

4.   Stir to combine.

5.   Turn heat to low; cover & simmer for 15-17 minutes, stir as needed.

POUCH THE EGGS:

1.   Using a large spoon, crate divots in the surface of the tomato mixture.

2.   Evenly spaced, & gently crack egg into each divot.

3.   Top with dried thyme.

4.   Cover cook for 8-15 minutes, or until eggs reach your desired yolk doneness.

5.   Serve feta cheese & lemon juice.

ENJOY DAN:                                                         BLESSINGS!!!