Jazmaz ~ Syrian Shakshuka

By Leite's Culinaria

Ingredients

2 tablespoons extra-virgin olive oil
1 medium (6 oz) onion (chopped)
2 garlic cloves (pressed)
1 hot chile pepper (such as jalapeño or serrano, halved lengthwise)
3 medium (12 oz) tomatoes (diced, juices reserved)
1 teaspoon paprika (not smoked)
Salt and freshly ground pepper
4 large eggs
1 handful fresh flat-leaf parsley (coarsely chopped)
1 handful black olives (pitted and sliced)

Prep Time15mins
Cook Time20mins
Servings4

Instructions

In a large skillet over medium heat, warm the olive oil. Add the onion and sauté until it starts to brown, about 5 minutes. Stir in the garlic and cook it with the onion for 2 minutes more, stirring so that the garlic doesn't burn.

Stir in the chile, diced tomatoes and their juices, and paprika. Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce until it thickens and reduces a bit, about 7 minutes. TESTER TIP: If your tomatoes were not particularly juicy and the sauce seems a bit dry, pour in up to 1/4 cup of water.

With a spoon, make four little wells in the sauce and crack an egg into each so that the sauce surrounds each one. Cover and cook to your desired doneness, about 6 minutes for soft eggs with runny yolks.

Serve in the skillet, garnished with chopped parsley and sliced olives. Season with salt and pepper to taste. This is delicious eaten with warm bread.