Shakshuka

Yield 6

Pillar of Nutrition Eat the Rainbow, Lean on Protein

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Shakshuka

This is an easy, hearty stew perfect for weeknight dinner or brunch.

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 (28 ounce can) whole peeled tomatoes
• Salt and pepper
• 6 large eggs
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh parsley, chopped

Directions

1. Prepare the vegetables::
2. Peel and dice the onion
3. Halve, seed and dice the pepper
4. Mince the garlic
5. Make the Shakshuka
6. Heat the olive oil in a large saute pan over medium heat.
7. Add the onion and bell pepper and saute until the onion is translucent and the pepper is beginning to soften, about 5 minutes.
8. Add the garlic, paprika and cumin and cook one minute.
9. Pour in the can of tomatoes with juice and break up the tomatoes with a large spoon.
10. Bring the sauce to a simmer and season with a good shake of salt and pepper.
11. Stir the sauce well so everything is incorporated.
12. Use the spoon to make 6 indentations in the sauce then carefully crack an egg into each indentation.
13. Cover the pan and cook the eggs for 5-8 minutes until they are done to your liking.
14. While the eggs cook, prepare the herbs - twist each bunch of herbs so that the stems are separated from the leafy tops. Discard the stems.
15. Finely chop the cilantro and parsley then set aside.
16. Garnish the shakshuka with the chopped herbs and divide into 6 servings, each one including an egg with the sauce.