Shakshouka

Name: Shakshouka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 9.85 ml olive oil; 236.59 ml yellow onion, chopped; 2 garlic cloves, minced; 2 baking potatoes, peeled diced into 1 inch chunks; 4.92 ml ground cumin; 4.92 ml ground coriander; 2.46 ml smoked paprika (Spanish); 1.23 ml kosher salt; 750.12 g box diced tomatoes (recommend Pomi Chopped Tomatoes); 340.19 g frozen artichoke hearts, quartered; 118.29 ml roasted red pepper, sliced (packed in water); 59.14 ml fresh parsley, chopped; 4 large eggs

Submitted by Member 610488

"This is a modern interpretation of the traditional Israeli dish."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

9.85 ml olive oil
236.59 ml yellow onion, chopped
2 garlic cloves, minced
2 baking potatoes, peeled diced into 1 inch chunks
4.92 ml ground cumin
4.92 ml ground coriander
2.46 ml smoked paprika (Spanish)
1.23 ml kosher salt
750.12 g box diced tomatoes (recommend Pomi Chopped Tomatoes)
340.19 g frozen artichoke hearts, quartered
118.29 ml roasted red pepper, sliced (packed in water)
59.14 ml fresh parsley, chopped
4 large eggs

directions

In a large, deep skillet, heat oil on medium. Add onion and saute, stirring occasionally, until softened, about 3 minutes. Add garlic and saute for 1 minute. Add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute.
Add tomatoes with juices, artichokes, red peppers and 1/2 cup water. Stir to combine, increase heat to medium-high and bring to a boil. Cover and cook until potatoes are tender, about 25 minutes.
Reduce heat to medium-low and stir in parsley. Carefully crack eggs into skillet over top of potato mixture. Cover and cook for 5 minutes, until eggs are just set. Garnish with additional parsley and serve immediately.