Loaded Shakshuka Skillet

Shakshuka is a dish of eggs poached in a spicy tomato sauce and is very popular in the Middle East and North Africa.

My version is based on the original recipe, however it's loaded up with more veggies and some salsiccia since I use to serve it as an entire meal.

It's spicy, it's sweet, it's fresh, it's just delicious.

What you need (for 2-3 servings):

• 150g of salsiccia cut in 1cm slices
• 2 peppers (red and yellow), diced (2cm x 2cm)
• 1 onion, finely diced
• 4 tomatoes, diced (2cm x 2cm)
• 1/2 can of chickpeas
• 4-6 free range eggs (2 eggs per person)
• 1 avocado
• 80g feta cheese
• 1-2 chilis
• parsley and cilantro for topping
• 2 tbsp olive oil
• salt, pepper and sugar

How you do it:

1. heat up a pan with some olive oil and roast salsiccia until lightly colored
2. add peppers and onion and roast for 2-3 min
3. reduce to medium heat and add tomatoes, chili, and chickpeas and cook for 2min
4. now it's time to add some salt, pepper and sugar. Don't forget: salsiccia and feta are salty ingredients, so you won't be needing to much salt
5. create some craters, pour in one egg in each crater and cover the pan with a lid. Let your dish cook slowly for 4-5 mins until the eggs are done. They are perfect, when the egg white is cooked, while the yolks are still runny!
6. to finish the dish sprinkle the avocado, feta cheese, parsley and cilantro on top of it
7. serve it with flat bread or a rustic crispy bread and dig in!

Alternatives:

1. if you want a vegetarian alternative substitute the salsiccia with more chickpeas, some black beans, or roasted tofu
2. try some spices to give the dish a kick:
• fennel seeds (my favorite, but in this case I use basil instead of cilantro)
• cumin
• oregano (in this case, also skip the cilantro)