Moroccan Tomato Shakshuka

A wonderfully satisfying traditional Moroccan dish made of eggs poached in a simmering sauce of slow cooked tomatoes, onions, garlic and peppers with a deep  layering of mild Moroccan spices.  Shakshuka quite literally translates to "a mixture" and while the above ingredients are what is traditional, variations abound.  In our case, the inclusion of Cannellini beans gives this exotic breakfast a hearty baked beans and eggs feel of home.  Add a slice of your favorite sourdough, flatbread and sausage to round out a dish that will have you coming back for more over and over again.

Ingredients:

1 Jar Wozz! Moroccan Tomato and Onion Relish
1 large Red Pepper, charred on an open flame and diced (or you can use a 10 oz can of roasted red peppers)
1/2 Tsp Chili flakes 
1 15 oz can tomato - diced, crushed or whole (we used petite diced)
1 15 oz can Cannellini Beans - drained and rinsed
Water
6 eggs
Fresh Parsley and Cilantro - chopped
Salt and Pepper

Sourdough Bread sliced and toasted (we used a rustic rye sourdough but use whatever bread you prefer)

Method:

In a skillet on low to medium heat large enough to accommodate six eggs, bring your Wozz! Moroccan Tomato Onion Relish (rinsed out with a little water), diced red pepper, tomato and chili flakes to a simmer.  Season with salt and pepper to taste.

(Now at this stage you could probably add your eggs straight away,  but I did let it simmer for 10 minutes to let the sauce thicken and the flavors meld together)

Add the beans and gently fold through until all ingredients are evenly combined.

How To Add Your Eggs:  One at a time, crack an egg into a small bowl, make a little well in the tomato beans mixture one at a time and add your egg to the well.  Do this 6 times, leaving room between your wells so your eggs don't flow into each other.

Bring beans and eggs back to a simmer, cover skillet with a lid and simmer 5 - 8 minutes. (We did 6 minutes)  

Garnish with chopped parsley, cilantro and a dash of salt and pepper.  Serve with crusty toasted bread (we chose a hearty sourdough rye) and butter.

Enjoy!