Masala Shakshuka

Ingredients-

• 2 teaspoons olive oil. I used extra virgin olive oil
• 1 small red onion, diced
• 2 cloves of garlic, sliced or chopped
• 1 small green pepper/ capsicum. I used yellow pepper
• ½ teaspoon coriander seed powder
• ½ teaspoon cumin seed powder
• ½ teaspoon garam masala. I used MTR garam masala with no red chili powder.
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder or to taste
• 1 medium sized tomato, diced
• 2 tablespoons tomato paste. I used Kirkland organic tomato paste.
• ¾ teaspoon brown sugar
• ½ cup water (3/4 cup water if you like Shakshuka with more ‘gravy’)
• salt to taste
• 2 medium eggs
• Handful of cilantro leaves chopped
• ¼ cup feta cheese, crumbled. I used Athenos brand.

To make the Masala Shakshuka-

1. Heat the oil in a pan,over medium heat. Add onion, garlic and pepper and stir fry until the edges start to caramelize, about 2 minutes.
2. Lower the heat, add the coriander seed and cumin seed powders, the garam masala and the turmeric and chili powders. Stir fry for a few seconds until they are fragrant, taking care not to burn them.
3. Add the tomato, tomato paste and the brown sugar and stir to wake up the flavors, 1 minute or so.
4. Add the brown sugar, water and salt. Stir and let the mixture cook on low for 2 to 3 minutes or until the tomato softens and flavors assimilate.
5. Make 2 wells in the pan. Break an egg into each one, cover the pan and let cook until the eggs are poached, about 2 minutes.
6. Uncover and take the pan off the heat. Sprinkle with the cilantro leaves and feta cheese and serve right out of the pan ,with bread or pita.