Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.