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5-6 cloves of garlic
4 green bell peppers
3-4 fresh tomatoes, chopped, or a can of peeled tomatoes
1 jalapeno pepper
1 tsp cumin
fresh parsley or cilantro
salt and pepper
Heat oil in a heavy pan over medium-high heat. Cook the onion, stirring occasionally, until soft and golden brown. Add garlic and cumin, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add the sliced green peppers and jalapeno. Stir well. Add chopped/crushed tomatoes and their liquid to pan. Reduce heat and simmer, stirring occasionally, until thickened slightly, about 25 minutes. Season sauce with salt and pepper.
Crack eggs over sauce so that eggs are evenly distributed. Cover pan and cook until yolks are just set, about 7-8 minutes. Sprinkle shakshuka with parsley or cilantro.
For an egg-free version of this dish, click here here