Smoky shakshuka

Prep 10 min

Total 20 min

Plus Skillet

Even though Shakshuka is traditionally a breakfast food, you can also enjoy this recipe for a brunch or weeknight dinner!

tbsps olive oil

medium onion, diced

red bell pepper, diced

cloves garlic, minced

1/2

tsp smoked paprika

tsp cumin

1/4

tsp chili powder

oz peeled tomatoes

tbsp tomato paste

cup spinach, chopped

3-5

large eggs

1/2

tsp sea salt

small bunch cilantro or parsley, chopped

avocado, diced

black pepper

Start by heating olive oil in a large sauté skillet on medium heat. Add the onion and bell pepper and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook for an additional minute.
Add the can of tomatoes and juice, breaking down the tomatoes with a spoon. Stir in tomato paste and season with salt and pepper and bring the sauce to a simmer for about 10 minutes or until sauce has thickened.
Stir in spinach, until wilted.
Use a large spoon to make small wells in the sauce and crack the eggs into each well, being careful not to crowd eggs.
Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.
Season with more salt and pepper if desired and sprinkle with parsley, and diced avocado. Serve with toasted bread for scooping.