Shakshuka..with Spinach and Cheese




Breakfast, the Israeli way today!! 
This is a simple-go-to meal that works for breakfast(serve with some challah bread or reg bread like poor me) …lunch or even dinner…
Its versatile and super easy.. extremely delicious and yes,healthy!!
Another major plus, one almost always has the ingredients handy…
So , lets make it a good morning… what say??

PS: I dont really like eggs, and if I see a wobbly runny yolk, it will put me of food for the whole day, so I let mine set a bit more..but you can make the eggs as you like!!
Easy peasy Recipe :
Ingredients: 
2 tablespoons oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
5 whole peeled tomatoes, chopped and crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet paprika or use smoked paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
Stemmed and chopped spinach
Cheese cut into thin slices
4 large eggs
Preparation:
1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Spinach leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
You can also bake the eggs at this point instead of cooking on stove.. Just cook the eggs as per your preference. As you can see mine was a bit well done as I cant stand runny yolks, but for Mr.P, I made them runny!!
Love,

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