Shakshuka

Our version of a popular Middle Eastern. North African, and Mediterranean breakfast dish!

This meal is flavorful, nutritious, and low carb all in one!

Garnish with some freshly cracked black pepper and some cilantro for some extra flavor!

INGREDIENTS:

• 1/4 can of tomato paste

• 1/4 can of crushed tomatoes (or dice and crush your own fresh tomatoes like we did!)

• 1/4 bell pepper, thinly sliced

• 1/4 yellow onion, thinly sliced

• 2-3 cloves of garlic, chopped

• 1/2 tsp Cumin powder

• 1/4 tsp Chili powder

• 1/4 tsp Onion powder

• 1/4 tsp granulated Garlic

• Sprinkle of dried Basil (or garnish with fresh Basil after cooking)

• Dash of Cayenne

• 2 eggs

• Handful of Feta cheese (to taste)

• Chopped cilantro or parsley, for garnish

• Salt and pepper (to taste)

• Optional: add a 1/4 dried pepper - we used Ancho

• Optional Garnishes: Fresh Basil, Cilantro, or Parsley

You can easily double or even triple this recipe to feed your family or a crowd!

Cook this recipe on low heat for around 10 minutes. We prefer to use small cast iron skillets for a personal breakfast like this. Make sure you don't use metal utensils on your cast iron!

DIRECTIONS:

1. Slice your onions and bell peppers, and dice your garlic cloves. Set aside.

2. Prepare your skillet by warming it over low heat. Melt butter over the skillet.

3. Sautee your onions and peppers for around 2 minutes, then add your garlic and crushed tomatoes.

4. Slowly stir in the tomato paste. You may need to tweak this based on your preferred consistency.

5. Stir in all seasonings.

6. Simmer on low for approximately 10 minutes.

7. Once all ingredients are tender, gently make "wells" or little holes in your tomato mixture.

8. Lightly butter (or carefully spray with nonstick spray/olive oil) the skillet where you've made the wells.

9. Crack an egg in each well.

10. Cover and slowly cook until the egg is just set. This is IMPORTANT: The eggs will continue cooking as they stay in the pan. When you're ready to eat, you'll want your eggs just a little runny.

11. Remove skillet from heat, crumble some Feta over the eggs, add your garnishes, and serve as is! Make sure to put a pot holder down and remember that the skillet is hot to prevent burns.

12. Dip a bread of your choice in your Shakshuka! Traditionally it is served with Pita. But any toast or hard bread (like French bread) will taste great!