Shakshuka

Preparation time: 20 min

Preheat your four at 375 °F

• Shakshuka

  In a large skillet, sweat the onion with oil.

  Add the garlic and spices and cook for another minute.  Add the chicken stock.  Add the tomatoes and bring to a boil.  Lower the heat once the mixture starts to boil.  Cook for roughly 20 minutes or until the sauce has reached the desired consistency.Season with salt and pepper to taste.

  With the help of a spoon, make 4 wells in the tomato sauce and place a raw egg in each.  Covver and continue to simmer for roughly 5 minutes or until the egg whites start to be cooked.  Garnish with minced parsley and feta cheese.