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Shakshuka

Makes 3-4 servings
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Servings: 0

Ingredients

  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 can 28 oz diced tomatoes or whole tomatoes (roughly chopped), with the juices
  • 4-6 large eggs

For garnish:

  • fresh cilantro
  • sliced avocado
  • 4 oz feta cheese crumbled (optional) (i used violife dairy free feta)
  • GF bread for serving

Instructions

  • Directions
    Heat olive oil in a large skillet or cast-iron pan over medium heat.
  • Add the onion and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are very soft, about 10-15 minutes.
  • Add the garlic, cumin, paprika and coriander and cook for another minute until fragrant.
  • Pour in the diced tomatoes with their juices and stir well to combine. Bring the mixture to a simmer and then cover and cook for 20-30 minutes, or until it has thickened slightly and flavors have come together.
  • Using a spoon, create small indentations in the tomato mixture for the eggs.
  • Crack the eggs, one at a time, into the wells. Season the eggs with salt and pepper.
  • Cover the skillet and let the shakshuka simmer gently over medium-low heat until the eggs are cooked to your desired doneness. For runny yolks, this typically takes about 5-7 minutes.
  • Once the eggs are cooked, remove the skillet from the heat. Sprinkle fresh cilantro, feta and avocado on top and enjoy with bread if desired!