Shakshuka

Shakshuka

Shakshuka is a north african dish of poached eggs
cooked in a tomato based sauce.
I used some unconventional ingredients which I had on hand.

10 small button mushrooms chopped in quarters
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion chopped fine
8 mini peppers chopped in bite sized pieces
4 garlic cloves minced
1 jar tomato pasta sauce
10 small roma tomatoes chopped bite sized
1 teaspoon Mrs Dash
1 teaspoon ground black pepper
1 teaspoon dried cumin
1 teaspoon ground dried coriander
1 tablespoon sweet paprika
1 tablespoon dried parsley
1/2 teaspoon ground cayenne pepper
1 tablespoon red wine vinegar
1 tablespoon white granulated sugar
1 tablespoon worcestershire sauce
4-6 whole large eggs room temperature, reserved

In a large frying pan saute mushrooms in olive oil and butter till al dente and set aside. Add onion and peppers and saute till soft. Add garlic and saute for one more minute. Add tomato pasta sauce, tomatoes, herbs, spices, vinegar, sugar, and worcestershire sauce. Cook till flavors are melded,, about half an hour. Add more cayenne if not hot enough. Add mushrooms to sauce. Add whole eggs one at a time being careful to keep yolks intact and separated from the other eggs. Cover the frying pan, and cook till whites are firm but yolks are still runny. I served the shakshuka over cooked brown rice. Gary raved about this dish and wondered if we would have leftovers for breakfast the next day; and we shall.

Delightfully delicious.