Shakshuka

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Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red bell pepper, seeded and diced

• 4 garlic cloves, finely chopped

• 2 teaspoons Paprika

• 1 teaspoon cumin

• 1 teaspoon tumeric

• 1/4 teaspoon chili powder

• 1 28- ounce can whole peeled tomatoes/ or fresh tomatoes diced

• 6 large pasture raised eggs

• salt and pepper to taste

• 1 small bunch parsley, chopped for garnish

• 1 small bunch cilantro, chopped for garnish

• Add feta cheese crumbles for garnish

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Instructions

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

• Add garlic and spices and cook an additional minute.

• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

• Garnish with chopped cilantro, parsley, and feta.