Shakshuka
YELLOW SHAKSHUKA
3 tablespoons olive oil
1 large onion, thinly sliced
5 garlic cloves, finely chopped
4 Roma tomatoes, finely diced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon salt
1 13 1/2-ounce can coconut milk
1/2 cup water
8 large eggs
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In large frying pan, heat oil and sauté onions till golden.
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Add garlic, tomatoes and peppers and sauté until peppers are soft.
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Add spices, coconut milk and water, stir well until sauce is thick.
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For each egg, create a well in sauce, crack egg into glass, then gently slip into pan.
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Cover pan and cook on low heat until egg whites are set but yolks are still runny.
