Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, peeled and diced
• 1 clove garlic, minced
• 1 red bell pepper, seeded and chopped
• 2 cans (14 oz. each) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Pinch of cayenne pepper, or more to taste
• Pinch of sugar
• Salt and pepper, to taste
• 6 large eggs (for extra protein, add more eggs)
• 1/2 tablespoon fresh chopped parsley or cilantro (optional, for garnish)

Directions

• Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
• Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
• Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place the eggs around the outer edge and 1-2 in the center. The eggs will cook “over easy” style on top of the tomato sauce.
• Cover the pan with a lid. Allow mixture to simmer for 8-10 minutes, or until the eggs are cooked to your liking and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
• Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!

Calories ~ 270 – 300

Protein ~ 14g- 16g

Fiber ~ 5g – 6g