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4 or 5 tomatoes, chopped
3 or 4 bell peppers, chopped
1 to 3 chopped jalapeños*, according to taste
1 small or medium onion, chopped
2 or 3 cloves of freshly minced garlic
6 white mushrooms, sliced
16 ounce can (or larger) fire roasted diced tomatoes
3 tablespoons of tomato paste
Spices: oregano, cumin, paprika, black and/or cayenne and/or crushed red pepper, all to taste
Optional: 8 to 10 ounces of ground turkey, or vegetarian ground crumbles, and salt to taste
Pour about 1 tablespoon of olive oil in a large skillet and spread around pan with a paper towel. Add peppers, onion, garlic, and spices to taste to the pan, and cook for about 7 minutes, on low to medium heat.
Add the chopped up tomatoes, mushrooms, diced tomatoes, tomato paste, more spices to taste, and a bit more olive oil. Stir together, and continue to cook the mixture. If you want to add ground turkey or vegetarian ground crumbles, cook it in a separate skillet for about 7 minutes on low to medium heat (I add some salt and other spices to the turkey), before adding it to the veggie mixture.
Continue to cook the Shakshuka on low heat, stirring every so often, for about 10 minutes, or until everything looks thoroughly cooked, and you're ready to eat. This is a hot, savory, and healthy stovetop meal that's delicious for breakfast, lunch, or dinner!
Serve in bowls, along with bread (pita is perfect), and a fresh green salad. Makes about 4 servings.
*Important note: Please be careful when you handle or slice jalapeños! I learned the hard way. One evening I was not careful enough, and I paid the price--my hands were burning for several hours afterward. I was in agony. I had to search online for home remedies to control the pain. (I ended up slathering yogurt on my hands so that I could sleep that night.) Now I handle jalapeños gingerly, with paper towels, and am extra careful not to touch their seeds with my bare hands when I chop up these peppers.
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