Shakshuka

INGREDIENTS

Produce:

• Eggs, 5-6
• Brown or white onion – 1/2 medium, peeled and diced
• Garlic – 1 clove, minced
• Green or red bell pepper – 1 medium, chopped
• Tomatoes – 4 cups (or 2 cans, 14 oz. each), diced
• Parsley – 1/2 tbsp chopped

Pantry:

• Olive oil – 1 tbsp
• Tomato paste – 2 tbsp
• Chili powder – 1 tsp
• Cumin – 1 tsp
• Paprika – 1 tsp
• Cayenne pepper – pinch (or more if you want it spicy)
• Sugar – to taste
• Salt and pepper – to taste

INSTRUCTIONS

1. Heat the oil over medium heat in a large pan. Add the onion and sauté a few minutes and then add the garlic. Sauté until fragrant. Add the bell pepper and sauté for another 5-7 minutes until softened.
2. Add tomatoes, tomato paste, spices and sugar and stir together well. Let this simmer for another 5 minutes until the mixture begins to reduce.
3. Crack the eggs directly over the tomato mixture and space them out evenly. Cover the pan and let the eggs cook.
4. Garnish with parsley. This dish pairs well with toast and tahini, and is great for either breakfast or dinner!