Easy Middle Eastern recipe from Chef Valerie Preston

ATLANTA - Sifted Provisions Chef Valerie Preston demonstrates an at-home recipe for making Shakshuka.

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INGREDIENTS:

• 2 cups tomato sauce or canned tomatoes
• ¼ onion, cut into strips
• ½ bell pepper, seeded, cut into strips 
• 2 eggs
• 2 cloves garlic, minced
• ½ tsp cinnamon
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• ¼ cup cilantro and parsley, roughly chopped
• Olive oil
• Salt and pepper to taste

FOR SERVING:

• Pita or bread for serving
• Feta cheese, optional

INSTRUCTIONS:

1. Preheat oven to 375F.
2. Heat olive oil in a cast iron or oven-safe pan.
3. Saute peppers, onions and garlic until onions are translucent.
4.  Add spices and toast for about 1 minute or until fragrant.
5. Add tomato sauce. Season with salt and pepper. Let simmer for 5-7 minutes or until thickened.
6. Crack eggs directly into the pan. Place pan in oven for 5-7 minutes or until eggs are done as you like. Garnish with fresh cilantro, parsley, and feta, if using.
7. Serve with pita or crusty bread.

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