Shakshuka

Shakshuka is the perfect brunch dish, it is healthy, easy, and bursting with flavor. This recipe can easily be scaled up or down depending on your needs. I like to serve it with naan, but it is equally delicious if served with a nice crusty baguette or boule, or if you are trying to limit your carbohydrate intake, you can eat it as is!

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Servings: 4

Ingredients:

• 1 medium onion

• 1 small or medium bell pepper (you can you any color you like)

• 1 jalapeño (deseed it if you don’t like the heat, or leave it out)

• 4-5 cloves of garlic

• 1 can whole plum tomatoes (14 oz)

• 1 1/2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp coriander

• 1/4 tsp turmeric

• A pinch of cayenne pepper

• 1 tsp kosher salt (or to taste)

• 4 eggs

• Cilantro leaves for garnish*

Instructions:

1. Chop onion, bell pepper, and jalapeño.

2. Drizzle some olive oil in a pan set to medium-high heat, and once it is hot add the onion, bell pepper, and jalapeño to the pan.

3. Sauté until onions and peppers a slightly softened and are beginning to brown.

4. Slice garlic and add it to the pan and sauté for about a minute until the garlic becomes fragrant.

5. Add all the spices to the pan and mix around for about 30 seconds to wake the spices up.

6. Pour tomatoes and their juices into the pan, mix and bring everything to a simmer and lower the heat to medium-low.

7. Allow the tomatoes to reduce a bit so that the sauce is thick enough to put little dents in it so you can pour your eggs into the dents.

8. Make 4 dents in the tomato sauce and pour an egg into each dent, and cover and let the eggs poach on medium-low until the whites are just set.

9. Once the whites are set remove the pan from heat and garnish with cilantro.

Additional Notes:

*You can garnish the shakshuka with cilantro leaves, or crumbled feta or zhoug, whatever strikes your fancy.