Eggs in Tomato Sauce (Shakshuka)
Welcome back, Chemists! Today, I bring you a very popular Middle-Eastern food. It's most commonly called shakshuka in Arabic-speaking nations, but in Persian, we simply call it " omelet-e-goje ", or tomato omelet. It consists of eggs poached in a delicious tomato sauce and is often eaten with toast on the side. In my family, we often have it for Sunday breakfasts, and it certainly is delicious! Traditionally, Persians only cook this dish on the stovetop, but many like to bake it in the oven too, so I'll show you both variations. Make sure to grab an adult chemist to help you with this dish - heat involved! Ingredients: serves 6-8 2 tbsp olive oil 1 small red onion, diced 1 bell pepper, diced 2 roma tomatoes, diced 2 cloves of garlic, minced 1 tsp smoked paprika 1 tsp cumin 1/2 tsp dried thyme Red pepper flakes, if desired, to taste Salt and pepper, to taste 1 jar of marinara with no salt added or 1 can of crushed tomatoes 8 large eggs 2-3 oz feta cheese, crumbled Cho
