Updated: Dec 15, 2020
No one makes shakshuka quite like my husband. We've found a way to keep the bread at bay and add large pieces of chopped carrot to scoop up the tomato-ey, egg goodness. Enjoy!
*1 white onion, chopped
*1 large carrot, cut in half and then cut into bite size pieces (not too small)
*2 cloves garlic, chopped or slices
*2 tomatoes, chopped
*2 tbsp. tomato paste
*1 tbsp. paprika
*Chopped jalapeño pepper (optional)
*Salt & pepper
*Bulgarit or feta cheese (optional)
Heat 1 tbsp. olive oil on high heat and add in onion and carrot, stirring every minute until onion starts to soften. Add tomatoes, garlic, tomato paste, paprika, salt and pepper and jalapeño and cook for 2-3 minutes before adding in 1/4-1/2 cup water.
Let cook on medium heat for about 10 minutes stirring often. Add eggs and cover pan for about 5-10 minutes (depending on how you like your eggs cooked). Top with chopped parsley and cheese.