Shakshuka

Shared by The Pantry Seattle

Recipe adapted from Taylor Cheney

Yield: 6 Servings

Ingredients

1/2- 3/4 cup ghee

2 red onions, minced

5 spicy green peppers, Goat Horn or jalapeno peppers

8 Roma tomatoes, chopped

6 cloves garlic, minced

12 eggs Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

Heat the ghee, add the onion and slowly cook until translucent.

Add the spicy peppers and continue to sauté on low until they have cooked down.

Add the tomatoes and garlic and cook until the ghee becomes red from the tomatoes leaching into it.

Crack the eggs into the sauce and slightly break them but do not agitate too much, cover with a lid and raise heat to medium low, let sit until the eggs are cooked. Stir slightly and serve right away.