This shakshuka recipe is delicious. Eggs cooked in a flavorful tomato sauce mixed with hominy. We topped this baked egg dish with feta and cilantro. Double this recipe to use in typical skillet size and make it for two!
1tablespoonextra virgin olive oil or grapeseed oil
2tablespoonsdiced yellow onion
1garlic clove, minced
2tablespoonsdiced red bell pepper
½cupcanned and drained hominyor chickpeas
fresh chopped cilantro
salt and pepper to taste
Pour oil into a large skillet and place over medium-high heat. Sauté onions, garlic, bell peppers, and jalapeno for 3 to 4 minutes or until onions become translucent.
Add cumin and coriander and season with salt and pepper.
Lower heat to medium and stir in hominy and sauté for 1 minute.
Stir tomato paste and tomatoes to mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
Crack each egg into a small ramekin, one at a time.
Carefully drop each egg into the skillet.
Cover and continue to cook for 5 to 7 minutes or until all whites have set and yolks are still runny. Top with feta and cilantro and lightly season with salt and pepper. Serve. Remove from heat and serve with crusty bread or grilled naan.
Notes: Double the recipe for use in a regular size skillet