Shakshuka Recipe - Andrew Zimmern

Ingredients

• 1/4 cup olive oil
• 4 shallots, peeled and halved (or 1 onion, halved and thinly sliced)
• 3 garlic cloves, thinly sliced
• 1 fresh hot chile, minced (I prefer serrano chiles for this)
• 1/2 cup dry red wine
• 1 tablespoon AZ & Badia Moroccan Moon spice blend
• 1 28-ounce can of whole plum tomatoes with their juices, coarsely chopped (I use scissors to cut them while the tomatoes are in the can)
• 1 large red bell pepper, roasted over open flame, peeled, seeded and chopped
• Salt and pepper
• 6 ounces of good quality feta
• 6 large eggs
• Chopped cilantro and/or parsley, for garnish