Jeff makes Shakshuka a traditional breakfast dish from Israel. This dish is easy and fun to make. The flavors wake up your pallet and start you off to a wonderful day. Recipe Below

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RECIPE
Red Shakshuka (Eggs cooked in Tomato/Bell Pepper sauce)
Use a medium-sized skillet with a lid. Or use cast iron, or some oven-proof skillet, and preheat
oven to 425 F degrees. Serve this dish with pita bread, flour tortillas, or any bread.
3 tbs olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
14 oz can diced tomatoes, undrained
1 tbs dried cumin powder
1 tbs dried paprika
1/8 tsp dried cayenne pepper (or more for additional heat)
1 tsp salt
1 tsp ground black pepper
½ cup kalamata olives (pitted)
4 eggs
½ cup crumbled feta cheese
1-2 tbs fresh cilantro, rough cut
Heat oil in a skillet over medium-high heat. Heat oil, then add onions and peppers. Cook for three minutes, then add garlic and cook for two more minutes, stirring so the garlic does not burn. Add tomatoes, cumin, paprika, cayenne, salt, and pepper. Stir and simmer over medium for five
minutes (add water if getting too thick). Stir in olives.

Crack eggs into a small ramekin to ensure only whole, unbroken yolks go
into the skillet. Make four small wells in the sauce, and gently pour the egg into each well. Cover with lid and steam until eggs are cooked to your liking (ideally, slightly runny). If using an oven-proof skillet,
place into a hot 425-degree F oven to finish the eggs.

Garnish with feta and cilantro and serve immediately with pita bread, flour tortillas, or other bread.

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