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Shakshuka:
Imperial Recipe:
3 tbsp extra-virgin olive oil
1 medium onion, diced
1 1/3 cups chopped bell peppers (mix of red, yellow, and any other peppers you prefer)
1-2 fresh hot chiles (I used Fresno), stems, seeds, and ribs removed, finely diced
4-5 garlic cloves, minced
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
Pinch of cayenne pepper (optional, for extra heat)
1 (28-ounce) can whole peeled tomatoes, crushed by hand
2 tbsp tomato paste
6 large eggs
6-8 oz fried halloumi cheese
1/3 cup crumbled feta cheese
1/4 cup fresh parsley leaves
1 avocado, sliced (optional topping)
Salt and pepper to taste
Serve with bread of choice

Metric Recipe:
45 ml extra-virgin olive oil
1 medium onion, diced
200 g chopped bell peppers
1–2 fresh hot chiles (e.g., Fresno), stems, seeds, and ribs removed, finely diced
4–5 garlic cloves, minced
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
Pinch of cayenne pepper (optional)
800 g canned whole peeled tomatoes, crushed by hand
2 tbsp tomato paste
6 large eggs
170–220 g fried halloumi cheese
40 g crumbled feta cheese
10 g fresh parsley leaves
1 avocado, sliced (optional topping)
Salt and pepper to taste
Serve with bread of choice

Ingredient Inspiration:
Spinach, Tomatoes, Kale, Chard, Artichoke, hearts, Olives, Bacon, Sausage
Chickpeas, mushrooms, zucchini, eggplant, goat or sheep cheese.

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