Shakshuka Recipe - Los Angeles Times

Name: Shakshuka Recipe - Los Angeles Times
Ingredients: 2 tablespoons olive oil; 2 red bell peppers, cored and cut into 1/4-inch lengthwise slices (about 1 1/2 cups); Salt; freshly ground black pepper; 1/2 onion, cut in half lengthwise and thinly sliced (about 1 cup); 3 cloves garlic, finely chopped; 1 to 2 tablespoons harissa; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 2 cups chopped tomatoes (about 3 tomatoes); 1/2 teaspoon pimentón de la Vera; 4 eggs; 2 tablespoons chopped cilantro; Labneh or Greek yogurt

www.latimes.com

All of a sudden, the whole world seems to be going shakshuka. And that’s a good thing. Seriously.Once beloved only by cooks who follow Middle Eastern traditions, shakshuka — essentially eggs...

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Ingredients

2 tablespoons olive oil
2 red bell peppers, cored and cut into 1/4-inch lengthwise slices (about 1 1/2 cups)
Salt
freshly ground black pepper
1/2 onion, cut in half lengthwise and thinly sliced (about 1 cup)
3 cloves garlic, finely chopped
1 to 2 tablespoons harissa
2 tablespoons tomato paste
1 teaspoon ground cumin
2 cups chopped tomatoes (about 3 tomatoes)
1/2 teaspoon pimentón de la Vera
4 eggs
2 tablespoons chopped cilantro
Labneh or Greek yogurt