Recipe: Shakshuka

If you’re looking for a new and easy breakfast recipe, try this flavorful Middle Eastern dish that is packed with nutrients. Dish pairs great with a slice of whole grain pita bread or roasted potatoes. Top with feta cheese crumbles or other cheese of choice for extra protein.

Prep Time

10 minutes

Cook Time

20 minutes

Makes

6 servings

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 bell pepper, seeded and diced

4 garlic cloves, minced

2 teaspoons paprika

1 teaspoon cumin

¼ teaspoon chili powder

1 (28-ounce can) tomatoes, whole peeled

Salt and pepper, to taste

6 large eggs

1 small bunch fresh cilantro, chopped
Preparation

Heat olive oil in pan on medium heat. Add the onion and bell pepper and cook for 5 minutes, until the onion is translucent.
Add the garlic and spices to the pan and cook for another minute.
Pour tomatoes and juice from can into the pan and break down tomatoes using large spoon. Season with salt and pepper and bring sauce to a simmer.
Use spoon to create small wells in sauce and crack eggs into individual wells. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking.
Top with fresh cilantro before serving.