Shakshuka - flavorful Middle Eastern egg dish

Shakshuka! (shack-SHOO-kah) One look at this recipe for a Middle Eastern egg dish and Barry had to give it a try. According to the recipe source, Food Network Magazine, Jan/Feb 2018 issue, this dish originated in North Africa and has caught on with the breakfast and brunch crowd; quite trendy at this time!
It's a relatively easy recipe made by poaching eggs in a spiced tomato sauce.
Food Network suggests serving it with warm pita bread.

Shakshuka  Serves 2 (if allowing 2 eggs per person)
1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg

1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. 
2. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
   
3. Preheat the oven to 375°.
4. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
   
5. Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
   
   
   
   
6. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
   
7. Season with salt and pepper and top with the cilantro leaves.

   

   Eggs are baked and dish is ready to be garnished.

Recipe without photos . . .

Shakshuka  Serves 2 (if allowing 2 eggs per person)

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg

1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. 
2. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
3. Preheat the oven to 375°.
4. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
5. Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
6. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
7. Season with salt and pepper and top with the cilantro leaves.