Shakshuka
Shakshuka is the perfect one-skillet healthy summer dish that you can eat for breakfast, lunch or dinner!
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 Small onion, cut in half and thinly sliced
- 1 Red bell pepper, thinly sliced
- 3 Cloves of garlic
- 1 tsp Paprika
- 1 tsp Cumin
- 1/8 tsp Cayenne
- Kosher salt
- Pepper
- 1 28-ounce can cushed tomatoes
- 1 cup Chopped baby spinach
- 4 Eggs
Optional toppings
- Avocado, sliced
- Scallions
- Parsley
- Chili oil for extra spice
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the onion and bell pepper and saute until tender, about 15 minutes.
- Add the garlic, paprika, cumin and cayenne; season with a pinch of kosher salt and freshly ground pepper.
- Stir and cook about 30 seconds just to lightly toast the spices.
- Add the crushed tomatoes and spinach to the pan. Turn the heat down to medium low and let the sauce cook for about 20 minutes to thicken the sauce.
- After 20 minutes, add another pinch of salt and stir the sauce.
- Using the back of a spoon, make 4 wells into the sauce.
- Gently crack an egg into each well. Cover the skillet with a lid and let the eggs cook about 5 minutes.
- Remove the skillet from the heat and garnish with fresh avocado slices and scallions.
- Serve with warm Siete almond flour tortillas or chips. Enjoy!