BREAKFAST SHAKSHUKA MY WAY ENJOY DAN:

                   BREAKAEST SHAKSHUKA MY WAY by CHEF DAN:

SERVES 4                              (MIDDLE EASTERN TOMATO STEW)

INGREDIENTS:

2-  tablespoons olive oil

1 onion, chopped

1 red bell pepper, chopped

2 garlic cloves, peeled and chopped

1 (3 Oz) can green chilies

1 teaspoon EACH ground coriander, sweet paprika, and turmeric

1/2-teaspoon EACH ground cumin and chili powder

Salt and pepper to taste

6 Vine-rip-tomatoes chopped or 1 (15 Oz) can dice tomatoes

1/2-cup tomato sauce

1 teaspoon sugar

4 eggs

1/2-cup crumbled feta cheese

1/4-cup fresh mint, chopped

DIRECTIONS:

1.   Add oil to a skillet over medium-high heat and when sizzling.

2.   Add onion and next 10 ingredients.

3.   Saute, stirring frequently until the vegetables are soft, 8 minutes.

4.   Add tomatoes, tomato sauce and sugar.

5.   Simmer until the tomato mixture has reduced, about 10 minutes.

6.   With a wooden spoon, make 4 indentations or “wells” in the tomato mixture.

7.   Gently crack an egg into each indention.

8.   Run the edge of rubber spatula through the egg whites, do not break the yolks.

9.   Reduce heat, cover the skillet, and cook on low until the eggs are set.

10.                About 8-10 minutes.

11.                Uncover and sprinkle with feta cheese and chopped fresh mint.

12.                Serve with a crusty bread.

ENJOY DAN:                                                       LIVE LONG EAT SPICY FOODS!!