This is a traditional Israeli dish that can be made with many variations. This is my version.
Ingredients
1 large yellow organic onion
1 red organic bell pepper
1.5 lb organic cherry tomatoes or any sweet, small heirloom tomato
¼ cup organic extra virgin olive oil
½ tablespoon cumin seeds
2 fresh thyme sprigs, leaves picked
1 tablespoon parsley, chopped
1 pinch of cayenne
sea salt
4 organic free range eggs
Instructions
Preheat oven to 350 F.
Wash the tomatoes, cut them in 2 and lay them on a lightly oiled cookie sheet
Sprinkle with sea salt
Bake for ½ hour or until the tomatoes are fully roasted, soft and caramelized
In the meantime heat a large deep pan and dry roast the cumin seed for a minute
Now add the olive oil and the chopped onions and saute' until soft on a low flame
Add the pepper cut in strips
Now add the herbs chopped finely
Now add the tomatoes, which are ideally just out of the oven, but can also be pre-made and kept n the fridge
Add salt and the cayenne pepper
When the mixture is bubbling make sure there is enough water. It should be very juicy, like a sauce
Now carefully break the eggs around the pan, spreading them evenly
Cook on the lowest flame for about 10 minutes, until the egg white is set but the yolk still a bit soft inside (you can vary the cook time if you prefer firmer or runnier yolks)
Serve immediately.
Notes
I used back cumin seeds from the plants I grew this year and it gave a delicious aromatic touch.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/roasted-tomato-shakshuka