Sunset Shakshuka

Serves 2
Level of difficulty: easy


This dish works well any time of day and can be enjoyed watching the sun rise or set. I had the pleasure of savoring it while watching the sun dip below the nile river after a memorable ride on a felucca, an egyptian boat.

Ingredients
2 onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
1 hot fresh chili pepper, seeded and thinly sliced
4 tomatoes, peeled and chopped
1 8-ounce can of tomato sauce
1/4 cup fresh parsley, chopped
Salt and pepper
4 eggs
drizzle of extra-virgin olive oil

Fry the onions in the oil until golden, about 5 minutes on medium-high heat. Add the peppers and fry until they are soft, 3-5 minutes. Add the chili pepper, tomatoes and tomato sauce and simmer for ten minutes on low heat. Add parsley, salt and pepper and cook one more minute. Crack the eggs open on top and cook, 3 – 4 minutes more, until they are set. Drizzle with olive oil, serve hot with pita bread.

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