Shakshuka

Serves 6 

 Shakshuka has a story — one that crosses cultures, carries history, and sometimes sparks debate. Its origins are layered, with roots claimed by several regions, yet that’s part of what makes it so special. It's a dish that reminds us how food connects us — blending spices, traditions, and flavors that tell a shared story. Shakshuka’s rich, simmering sauce and warm aroma invite people to gather, to ask questions, and to share. It’s the kind of meal that encourages conversation — not just about food, but about the cultures and connections that shape us, reminding us to slow down, gather and care for each other in the most natureal way - by sharing a meal.

2 tablespoons olive oil 

1 cup chopped yellow onion 

1 cup chopped bell pepper 

1 jalapeño, seeded and finely diced 

6 cloves garlic, minced 

1 quart canned tomatoes, finely chopped 

1 teaspoon paprika 

6 eggs 

⅓ heaping cup crumbled feta 

1. In a large skillet, heat grape seed oil over medium heat; add in onion, green pepper, and jalapeno and cook until softened, about 10 minutes. Add in garlic and cook another minute.  

2. Add in chopped tomatoes and paprika and let cook until thick and no longer watery, about 30 minutes. 

3. Make 6 little wells and crack an egg into each well. Cover pan and cook until desired doneness of egg. Remove from heat and sprinkle with feta.