INGREDIENTS
1/4 cup Olive Oil
1 large Yellow Onion (peeled and diced)
I large Bell Pepper (seeded and chopped)
green Onion leaves (chopped)
5 ripe red Tomatoes (chopped)
6 Eggs
1 tsp. mild Chili powder (optional)
1/2 tsp. Cinnamon
1/2 tsp. 7 spices
Salt
Avocado slices (optional)
1 cup crumbled Feta Cheese (optional)
METHOD
Slowly warm the olive oil in a large frying pan, add the chopped onions, and sauté for a few minutes until the onions begin to soften. Add the green pepper, green onions, add salt, and spices. Cook stirring frequently on medium heat until the vegetables have softened.
Add the tomatoes, and cook until the tomato mixture begins to reduce. Adjust the seasoning to your taste.
With a wooden spoon, separate the tomato mixture making space to crack the eggs one at a time directly over the tomato sauce.
Reduce the heat, cover the pan, and cook on low heat until the egg whites are set.
Uncover, and arrange the avocado slices between the eggs. Sprinkle with black pepper.
Scatter the crumbled feta cheese on top.
(If you prefer your Shakshouka egg yolks runnier, let the sauce reduce for a few minutes before cracking the eggs on top and keep the pan uncovered.)
