¼ Cup Butter, Ghee or Coconut Oil
5 Anaheim Chilies, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves of garlic, crushed then sliced
2 tsp cumin
1 tbsp paprika
1 28-ounce can whole peeled tomatoes, undrained
sea salt to taste
½ cup of water
½ Cup Feta cheese, crumbled, or use goat cheese if you cant tolerate dairy.
- Heat Butter/Ghee or oil in a 12-inch skillet over medium high heat. Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup of water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle Shakshuka with Feta and serve over properly prepared brown rice.