|Onions, garlic, Sambal, cumin & paprika|
|Shakshuka - duck eggs cracked into the mixture|
1/4 cup olive oil
2-3 jalapeno peppers, seeded & chopped finely (or 1 heaped teaspoon Sambal chile paste)
1 yellow onion, chopped
5 cloves garlic, sliced thin
1 teaspoon cumin
1 tablespoon paprika
1 28-ounce can whole, peeled tomatoes
6 duck eggs (of course chicken will do nicely)
1/2 cup feta cheese
1 bunch flat leaf parsley, chopped
In a large pan that has a lid (or something you can cover it with), heat the olive oil over medium-high heat. Add the chiles (if using them instead of the paste) and onions with a pinch of salt. Let them cook and begin to soften for about 6 minutes. Add garlic, cumin, paprika and chile paste (if using that instead of raw peppers). Stir through and cook for another 2-3 minutes.
Open the can of tomatoes and crush each one with your hand before placing it in the pan. Pour in all the liquid from the can as well, and add about 1/2 cup of water. Bring it to a boil, and let it simmer for 15 minutes or so until it reduces a bit and begins to thicken.
Crack the eggs into the dish, evenly distributing them. Cover the pan and let the dish cook for 5-6 minutes until the whites are cooked through. Uncover, take off the heat, and sprinkle with feta cheese and chopped parsley. Place the pan in the middle of the table on your own, homemade trivet. Serve with pita and encourage everyone to play with their food!