Shakshuka

This is the version from “French Press” cafe in Qualicum Beach, British Columbia.

1 Tbsp olive oil

• ½ onion, peeled and chopped

• 2 to 3 cloves garlic, minced

• 1 red bell pepper, roughly chopped

• 1 Tbsp ground cumin

• 1 Tbsp smoked paprika

• 1 Tbsp sumac

• 1½ tsp cinnamon

• ¼ tsp ground cardamom

• 2 large, ripe vine tomatoes, roughly chopped

• 1 (14-ounce) can whole peeled plum tomatoes, roughly chopped

• ¼ cup vegetable stock

• 2 tsp sriracha sauce

• 1 Tbsp brown sugar

• 4 large eggs

• ¼ cup fresh chopped cilantro

• ¼ cup crumbled feta cheese

• 1 tsp lime zest

• Salt and pepper to taste

Preheat a deep, 10-inch sauté pan over medium-high and add the butter.

Sauté the onion, garlic and red bell pepper in butter until aromatic, about 2 to 3 minutes.

Add the ground cumin, smoked paprika, sumac, cinnamon and cardamom, stirring and cooking until vegetables are well coated, about 1 to 2 minutes.

Add the ripe vine tomatoes, canned tomatoes, vegetable stock, sriracha sauce and brown sugar. Bring to a boil, turn the temperature to medium-low, and simmer uncovered for about 15 to 20 minutes, until the peppers are soft and cooked through.

Bring the stew to poaching temperature (158°F) by covering the pan and cooking until the spiced tomato stew reaches a vigorous boil. Crack the eggs into the stew, lower to a gentle simmer, cover the pan and let cook for about 8 minutes.

Garnish with cilantro, feta, lime zest, salt and pepper, and enjoy with a slice of your favourite toasted buttered bread.