Shakshuka

Shakshuka



Prep Time: 15 Min

Cook Time: 22 - 25 Min

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1. Begin heating the EVOO in a large frying pan set to medium heat. Once heated, add the pepper flakes, onion, bell pepper, and a pinch of sea salt. Stir and cook 5 minutes. Make a well in the center of the pan and drop in the garlic. Let that sizzle until fragrant (about 1 minute) and then stir it into the veg. Continue to cook another 2 minutes.

 

1. Stir in the tomato paste, garlic powder, paprika, cumin and chili powder. Continue to stir and cook another 2 – 3 minutes.

 

1. Pour in the whole tomatoes and use a spatula to smash the tomatoes and break them up. Add in ½ Tsp. sea salt and simmer for 5 minutes until the sauce has started to reduce.

 

1. Make wells in the sauce and drop in the eggs one a time until all 6 are in the pan. Season each of the eggs with sea salt and cracked pepper. Spoon a little of the sauce over the whites of the eggs, cover, and simmer anywhere from 5 – 8 minutes depending on how done you like your eggs.

 

1. Take the pan off the heat and crumble the feta over the dish followed by the chopped parsley and cilantro. Serve with crusty baguette for dipping and ENJOY!

                      Grocery List

• 2 Tbsp. EVOO
• ½ Tsp. Red Pepper Flakes
• 1 Yellow Onion, chopped
• 1 Bell Pepper (not green), chopped
• 4 cloves Garlic, crushed & minced
• 3 Tsp. Tomato Paste
• 1 Tsp. Garlic Powder
• 2 Tsp. Paprika
• 1 Tsp. Cumin
• ¾ Tsp. Chili Powder
• 796ml can Whole Tomatoes
• 6 Large, Free Range Eggs
• 1/3 C Feta Cheese
• Handful Fresh Parsley, chopped
• Handful Fresh Cilantro, plucked from stems
• Sea Salt
• Cracked Pepper
• Crusty Baguette for Dipping