Shakshuka

Prep Time: 5 Minutes

Cook Time: 16-20 Minutes

Course: Breakfast

Servings 2

Equipment

• large pan

Ingredients

• 1 tbsp avocado oil

• 1/4 cup diced onion (red or white)

• 1 clove garlic, diced

• 2 cups homemade marinara

• 1/2 roasted red pepper (jarred)

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ¼ teaspoon red pepper flakes (optional, for heat)

• 4 eggs, pasture raised

• sea salt and black pepper to taste

• Optional toppings: feta, jalepeno, scallion, hot sauce, fresh parsley or cilantro, avocado

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 5–7 minutes until soft and slightly golden. Add garlic and cook 30 seconds until fragrant

2. Add spices. Stir in smoked paprika, cumin, and red pepper flakes. Toast for about 30 seconds

3. Add marinara and roasted pepper, simmer 5 minutes.

4. Make 4 "wells' in the sauce and crack an egg into each well. Careful not to break yoke.

5. Reduce heat to low, cover, and cook 5 - 8 minutes depending on how runny you like your yolks.

6. Serve and enjoy!