Shakshuka

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Servings: 4 Prep: 30 min Cook: 60 min Dairy Free GAPS Gluten Free Paleo No Leftover Oven Added about 1 month ago Updated about 1 month ago

Ingredients

1 onion 1 bell pepper 3 tablespoons extra virgin olive oil 5 teaspoons minced garlic 1 teaspoon harissa spice 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon ground turmeric 14 ounces crushed tomatoes 14 ounces diced tomatoes 1 teaspoon honey 1 teaspoon red wine vinegar 2 teaspoons sea salt ½ teaspoon ground black pepper 8 eggs ¼ bunch flat-leaf parsley

Instructions

1. Peel and dice the onion. Seed and dice the bell pepper.

2. In a large, oven-safe skillet, heat the olive oil in a large skillet over medium high heat. Add the onions and cook until they begin to brown, about 10 minutes.

3. Add the bell peppers, reduce the heat to medium and continue to cook for another 10 minutes, or until the peppers and onions are very soft.

4. Add the garlic and cook for one minute more.

5. Add the harissa, cumin, paprika and turmeric to the pot and let its flavors release for about one minute.

6. Add the tomatoes, honey, red wine vinegar, sea salt and bell pepper and stir to combine.

7. Let it simmer for about 30-40 minutes, stirring occasionally, until the tomato sauce is quite thick. Taste and add more salt and pepper if needed.

8. Remove the skillet from the heat.

9. Preheat your oven to 350F.

10. Make a hole for each egg in the sauce and carefully crack an egg into each one.

11. Put the skillet in the preheated oven for 7-10 minutes to finish cooking. They will look slightly undercooked when they are actually cooked through, so watch them closely.

12. Chop parsley. Remove the skillet from the oven, and sprinkle with parsley. Serve immediately.