Mexican Shakshuka

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocados, ripe
  • 1 Bell pepper, large
  • 1 Cilantro
  • 2 cloves Garlic
  • 1/2 Onion, large
  • 1/2 tsp Oregano, dried
  • 2 14-oz cans Tomatoes

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1/3 cup Black olives

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Non-gmo corn tortillas, Organic

• Dairy

  • 1/4 cup Cheddar cheese, grass fed raw

Found on whatgreatgrandmaate.com

Ingredients

• 2 tbsp coconut oil
• ½ large onion, chopped
• 2 cloves garlic, minced
• 1 large bell pepper, chopped
• 1 tbsp tomato paste
• 1½ tsp chili powder
• ½ tsp cumin
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional - omit if you dont like spicy)
• 2 14-oz cans diced tomatoes
• Salt and pepper, to taste
• ⅓ cup sliced black olives
• 6 eggs
• ¼ cup grass fed, raw cheddar cheese, shredded (optional)
• ½ ripe avocados, sliced
• Cilantro, for garnish
• Organic, non-GMO corn tortillas (optional)

Directions

• Heat coconut oil over a large skillet over medium high heat.
• Add onions and stir and cook until they are translucent, about 5 minutes.
• Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
• Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
• Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
• Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
• Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
• Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
• Remove from heat and garnish with avocado slices and chopped cilantro.
• Serve with warm tortillas, or eat it on its own!