|Olive oil||1 Teaspoon (A Few Swirls)|
|Yellow onion||1 Medium, chopped|
|Garlic cloves||4 , minced|
|Jalapeno||1 , minced (Or As Needed)|
|Red peppers||2 , chopped|
|Diced tomatoes||2 Can (20 oz)|
|Tomato paste||3 Teaspoon|
|Cumin||1 1⁄2 Teaspoon|
|Vegetable broth/Chicken broth||1⁄2 Cup (8 tbs) (Set Aside About Another 1/4 Cup In Case The Shakshuka Gets Too Dry)|
|Red pepper flakes||1 Teaspoon|
|Pita bread/A good piece of toast||2|
In a large skillet, that has a lid, heat some olive oil on medium high heat and saute the onions until they soften, about five minutes.
Add the red peppers and jalapeno, and saute for 3 more minutes. Add the garlic, some salt and pepper and saute for an additional 2 minutes.
Add the two cans of diced tomatoes, the tomato paste, the cumin, paprika, turmeric and some more salt and pepper. When the mixture starts to bubble, reduce the heat to low, cover and allow to cook for 10 minutes.
Add the vegetable, or chicken, stock and bring to a full boil. Reduce heat to low ans summer uncovered. You can leave it cooking like this for hours, but make sure to do it for at least 30-40 minutes! Make sure to come back every 5-7 minutes and stir the mixtures to ensure that the vegetables do not stick to the bottom. If the shakshuka gets dry to fast, add a little liquid. I ALWAYS have to add more liquid!
When ready to serve, gently crack four eggs into the pan making sure not to break the yolks. Cover the pan and cook the eggs till the whites solidify and the yellows JUST turn white. You want the yolks to be slightly, or over easy. On low heat, this should take 6-8 minutes.
Use a large spatula to transfer the portions onto a plate. Sprinkle salt and pepper over the eggs and some red pepper flakes if you are feeling adventurous. Serve with hummus and warm pita. DELICIOUS!!!