Southern Style Shakshouka

• 2 Tablespoons Vegetable Oil
• 1 whole Medium Yellow Onion, Diced
• 2 whole Jalapenos, Seeds And Veins Removed, Diced
• 2 cloves Garlic, Minced
• 1 can (28 Oz. Size) Diced Plum Tomatoes
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 teaspoon Sweet Or Smoky Paprika
• 1/2 teaspoons Ground Cumin
• 2 pinches Sea Salt
• 1 Tablespoon Honey Or Sugar
• 4 whole Eggs
• 4 whole Pitas, Warm
• 1 Tablespoon Chives Or Scallions, To Garnish
• 1/4 cups Feta Or Manchego Cheese, To Garnish

1. Pour oil into a large saucepan (with fitted lid) over medium heat and let it get hot. Add the diced onion and jalapeno and let sweat for 3 minutes. Add the garlic and cook until fragrant, 1 minute. Pour in the tomatoes, black beans, paprika, cumin and a few pinches of salt. Bring to a boil and reduce to a simmer until sauce has reduced slightly and thickened up, 15 minutes. Add the honey or sugar and stir to combine.
2. Crack the eggs gently into a small ramekin or bowl (it's easier to pour them into the marinara this way). Using the back of a large serving spoon, make a small indentation in the sauce. Pour in one egg. Repeat with the other 3 eggs. Put the lid on and cook until whites are set and yolks are still runny, about 6-7 minutes.
3. Spoon onto serving plates with pita bread, and top with chives and cheese.

vegetable oil, yellow onion, veins, garlic, tomatoes, black beans, sweet or smoky paprika, ground cumin, salt, honey, eggs, chives, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/southern-style-shakshouka/ (may not work)