How To Make Shakshuka

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 tbsp Parsley
  • 1 28 ounce can Tomatoes

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 Black pepper, fresh
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on thehealthymaven.com

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 28 ounce can diced tomatoes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp sea salt
• optional: pinch of dried chili flakes
• 5 large eggs
• 1-2 tbsp freshly chopped parsley
• fresh black pepper, to taste

Directions

• Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
• Sauté onions for 3-5 mins or until translucent.
• Add in garlic and cook for 1 minute.
• Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
• Create 5 small wells for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
• Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
• Top with fresh parsley and black pepper. Optional to top with feta or goats cheese.
• Serve immediately with fresh bread or pita for dipping.

Nutrition