Shakshuka - Egg and Tomato Sauce

This is perfect for breakfast or a light lunch. Serving it with pita or toasted Italian bread with oil is my favorite way of eating it because you can use the pita as your utensil. And you will want extra bread to eat all of the leftover tomato sauce which is more like a dip or spread than a sauce. 

Ingredients: 

• 1 1/2 Tbsp. Arbequina Olive Oil from Olive Oil Etcetera
• 1 yellow or red onion, finely chopped
• 1-2 cloves garlic, finely chopped or minced with press
• 1 red pepper or a few baby sweet peppers, chopped 
• 3/4 tsp ground cumin (optional measurement based on your taste) or Italian dipping Spice 
• 1/2 tsp paprika (optional)
• Pinch of red pepper flakes
• Salt and pepper 
• Tomato Sauce fresh or Tomato Sauce from the can (use your go to sauce)
• 6 - 8 large eggs depending on who you are feeding
• ¼ cup baby spinach, finely chopped (optional)
• Pita or Toasted baguette, for serving. 
• Sprinkle with feta cheese (optional) or crumbled fresh Mozzarella cheese for an Italian version. 

Directions:

• Add your oil to a heated oven proof pan and cook your onions, peppers, garlic and seasoning to toast it. Stir often so nothing burns or overcooks, add your sauce to the pan and let the flavors all cook together.  Add your sauce to the pan. 

• Let it all simmer for about 20 minutes, the sauce to thicken. Make about 6 - 8 little spaces in the sauce for the eggs to cook in. 
• Put your oven on broil and transfer your Sauce and eggs to the oven and cook until the eggs are cooked slightly, maybe 5 minutes or less depending on how runny you want your eggs. Do not overcook them. If desired, Sprinkle with (optional) spinach, mozzarella cheese or feta cheese.