Breakfast Shakshuka
Ingredients:
Either 1 Jar Compliant Shakshuka Sauce
4 Large Eggs, room temperature
1 Avocado, sliced
Parsley and Crushed Red Pepper for Serving
Or
¼ Cup Olive Oil
1 Large Onion, Chopped
1 Large Red Bell Pepper, seeds removed and chopped
1 Jalapeno Pepper, seeds removed and chopped
5 Garlic Cloves, crushed
1 28 oz. Can Plum Tomatoes, roughly chopped
1 Tsp. Cumin
½ Tsp. Smoked Paprika
½ Tsp. Crushed Red Pepper (optional)
¼ Cup Parsley plush more for garnish
Salt & Pepper
Instructions:
- Preheat oven to 400°F
- If you are using the jarred shakshuka sauce, this recipe is the easiest. Pour it into the bottom of a large oven-safe skillet, make four indents with the back of your spoon, and crack an egg into each. Season with a little salt and pepper and bake in the oven until the eggs are set, about 5 minutes.
- If you are making your own Shakshuka sauce, then heat your olive oil in the bottom of a large, oven-safe skillet over medium heat
- Add in onions, red pepper, and jalapeno pepper and cook until very soft
- Add in garlic and cook for about a minute
- Add in chopped tomatoes plus the juices, cumin, paprika, salt, pepper, chopped parsley, and crushed red pepper. Bring to a boil and then let simmer for about 10 minutes or until the tomatoes have thickened a bit
- Using the back of a large spoon make four indentations for the eggs (like we did in step 1) and add an egg to each.
- Bake until the eggs are set, about 5-8 minutes
- Serve with sliced avocado, chopped parsley, and crushed red pepper
