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From Superior Seasons

<p>A Jewish vegetarian dish that is a fall back to nights when I don&#8217;t really feel like cooking. It&#8217;s a family favourite!!</p>
Source: (Entered by Jeannie Rempel)
Serves: 4 servings

28 oz diced tomatoes (approx 5-6 tomatoes - seeds removed)
2 small diced onion
3 cloves crushed garlic
1 heaped tbsp paprika
1 rounded tbsp cumin
4 tsp crumbled feta
2-3 tbsp olive oil or canola oil
2-4 finely chopped hot peppers
4 eggs
1 small can chick peas - OPTIONAL
1 cup water

Step by Step Instructions
  1. Heat oil in large pot.
  2. Add onion and garlic and cook until translucent.
  3. Add cumin and paprika and cook stirring often for about 5 minutes.
  4. Add tomatoes, hot peppers and water, and cook for approximately 20-30 minutes. If you are adding chick peas - add them now.
  5. Break open eggs in separate dish and add one at a time to mixture.
  6. Cover the pot with a lid and cook about 5 minutes or until eggs are cooked. Baste eggs with liquid without breaking the yolk.
  7. Put shakshuka into bowls and crumble feta on top and serve.
  8. We often eat this with toast and hummus.
  9. ENJOY!!