Shakshuka

Step 1 -

Heat a pan over medium-high heat and add oil to coat the pan.

Step 2 -

Add onion when the oil is shimmering followed by the bell peppers.

Step 3 -

Cook 5–7 minutes or until onions are translucent and peppers begin to soften.

Step 4 -

Add shallot and garlic and continue to cook about 2 more minutes or until fragrant and slightly brown and caramelized.

Step 5 -

Add Ancient Halaby and stir to combine.

Step 6 -

Add tomato sauce and cook for about 10 more minutes until the sauce has thickened. Season with salt to taste.

Step 7 -

Make little indents in the sauce for the eggs. Crack the eggs into small ramekins or bowls and slide each egg into the indent.

Step 8 -

Season the eggs with salt and cover and cook over low heat until the whites have set about 8 minutes or cook in a 375F oven for 7–10 minutes. I recommend checking the eggs frequently because everyone’s heat source will be different. Remember the eggs will continue to cook after the pan is removed.

Step 9 -

Remove the pan from the heat and garnish with yogurt dollops, cilantro and crushed pistachios.

Step 10 -

Serve with crusty sourdough