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Shakshuka

Description
Print Recipe
Servings: 3
Ingredients Method

Ingredients
  

  • 2 tbsp coconut oil
  • 1 yellow onion, diced (or use what you have!)
  • 2 garlic cloves, minced
  • 1 med red bell pepper, diced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 dried chili (use to preferred spice preference)
  • 2 cups kale, washed, stemmed & chopped (optional)
  • 1 tbsp dried basil (or 1 handful fresh, chopped)
  • 2 14 oz. whole plum tomatoes
  • 4-6 eggs (depending on pan size)

Method
 

  1. Saute onions over med heat until soft and golden brown.
  2. Add garlic, bell peppers, and (optional) veggies stirring until soft and golden brown.
  3. Add seasoning adding salt and pepper to taste. Continue to cook until spiced become aromatic (couple minutes).
  4. As the tomatoes cook, use the back of the spoon to break them down. Season to taste with salt and pepper. Let simmer for approximately 15-20 minutes.
  5. Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil (optional) and whole grain brown bread or pita.