Shakshuka

Shakshuka- A hearty, easy recipe made with eggs that are gently poached mixture of tomatoes, bell peppers, onions & garlic with a hint of spices and some fresh herbs complete this satisfying one-skillet dish! Goes well with Pita Bread
My twin sister Mini shared this recipe. thank you mini for the recipe

Ingredients

* 1 tbsp olive oil
* 1/2 red onion, peeled and diced
* 3 clove garlic, chopped
* 2 bell pepper- chopped (I used half of red and half of yellow)
* 2.5 cups ripe diced tomatoes,
* 2 tbsp tomato paste
* 1 tsp chili flakes
* 1 tsp cumin
* 1 tsp paprika
* Salt and pepper- to taste
* 5 eggs
* 1/2 cup baby spinach finely chopped
* 1/4 cup yogurt (whisk well and add 2 tbs water)
Method
1. Heat a large pan on medium. Pour olive oil, Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
4. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste. Add yogurt and stir well.
5. Crack the eggs, one at a time, directly over the mixture, making sure to space them evenly over the sauce.
6. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an watch on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
7. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped spinach.
Tastes best when eaten with pita bread.

You can serve the shakshuka with crumbled feta cheese.