Shakshouka With A Touch Of Cilantro And Garam Masala

• 2 tablespoons olive oil
• 1 teaspoon whole cumin seeds
• 1 large red onion, diced
• 1 tablespoon fresh garlic, minced
• 1 medium sized bell pepper, diced
• 1 teaspoon powdered cumin
• 1/2 teaspoon red cayenne pepper or to taste
• 1 teaspoon salt or to taste
• 4 to 6 eggs
• 1 teaspoon chopped cilantro
• 1/2 teaspoon fresh garam masala
• Freshly ground black pepper

1. Heat the oil and add in the whole cumin seeds and when they sizzle add in the onions and the minced garlic and saute until the onions are soft, wilted and beginning to turn pale golden
2. Add in the tomatoes and bell pepper and mix well.
3. Stir in the cumin, cayenne and the salt. Cook the mixture for about 10 minutes, stirring the tomatoes and mixing in until the sauce is thick and fairly soft.
4. Add in 1/2 cup of water and mix well and cook for another 5 minutes.
5. Break in the eggs, spreading them out in the four corners. Reduce the temperature to low and cook for another 8 to 10 minutes, until the eggs are set and fairly well cooked.
6. Turn off the heat, sprinkle with cilantro and the garam masala. Add plenty of freshly ground black pepper and serve.

olive oil, cumin seeds, red onion, fresh garlic, bell pepper, powdered cumin, red cayenne pepper, salt, eggs, cilantro, fresh garam masala, freshly ground black pepper

Taken from food52.com/recipes/51718-shakshouka-with-a-touch-of-cilantro-and-garam-masala (may not work)