Made with the Cuisinel
2 tablespoons olive oil
2 large onions diced
2 red peppers diced
4 garlic cloves minced
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon chili powder
28oz can of peeled diced tomatoes
1 tablespoon tahini
2 tablespoons tomato paste
salt & pepper
red chili flakes (optional)
cilantro & parsley (optional)
Over a medium flame, heat a Cuisinel 12" Cast Iron Skillet. Add the olive oil and lower flame.
Add the diced onion and sauté until caramelized (about 10-15 minutes).
Add the diced peppers and sauté for 5 minutes.
Add in the garlic, paprika, cumin and chili powder. Cook until fragrant.
Add the can of diced tomatoes, tahini and tomato paste.
Cover and continue cooking for another 20 minute, until all vegetables are soft.
Uncover and season with salt and pepper to taste.
Make 4 indentions with a spoon, add eggs.
Cover and cook to your preference (eggs should be runny).
Garnish with red chili flakes, parsley, and cilantro (optional).
Serve hot with artisan bread or laffa.