Easy Shakshuka

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Baby spinach, packed
  • 3 tbsp Flat leaf parsley, fresh
  • 1 Garlic clove
  • 1 Onion
  • 1 Red bell pepper, small
  • 1 14 1/2-ounce can Tomatoes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Pinch Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Sea salt
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Butter or extra-virgin olive oil, unsalted

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on andiemitchell.com

Ingredients

• 1 tablespoon unsalted butter or extra-virgin olive oil
• 1 onion, sliced
• 1 garlic clove, minced
• 1 small red bell pepper, sliced
• 1 cup packed baby spinach
• 1 14 ½-ounce can diced tomatoes
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground turmeric
• ½ teaspoon sea salt
• Pinch freshly ground black pepper
• 4 large eggs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• ½ teaspoon red pepper flakes

Directions

• In a large skillet, heat the butter over medium heat. Add the onion, garlic, and bell pepper and cook until the mixture is fragrant and the onion and pepper have begun to soften, about 5 minutes.
• Add the spinach and saute until wilted, about 1 minute. Add the tomatoes, chili powder, cumin, paprika, cayenne, turmeric, salt, and pepper, and stir to combine.
• Create four small wells in the tomato sauce mixture and crack the eggs into the wells. Cook until the whites are opaque and the yolks reach your desired doneness. For quicker cooking, cover the skillet until the eggs are set, 2 to 3 minutes.
• Sprinkle with the chopped parsley, red pepper flakes, and more freshly ground black pepper if desired, and serve immediately.