Shakshuka

Shakshuka is a delicious, easy-to-make dish that originated in North Africa and the Middle East. The one-pan meal is a showcase for eggs, which are full of protein, vitamins, calcium, zinc and choline. Eggs support brain function and cell membranes, while their antioxidants are helpful for eye health. Other flavor-filled ingredients boast beneficial properties for heart health and immune support. Enjoy for breakfast, lunch or dinner.

Ingredients

• ¼ cup olive oil
• 2-5 Anaheim chilies or 3 jalapenos, stemmed seeded (start slow & add for more heat)
• 2 red peppers, chopped
• 1 small yellow onion, chopped        
• 5 cloves garlic, crushed                                              
• 1 teaspoon ground cumin
• 1 tablespoon smoked paprika
• 1 28oz can whole peeled tomatoes
• ½ cup vegetable stock                                                   
• 6 eggs                                             
• Salt and pepper                                                             
• 1 tbs finely chopped flat leaf parsley

Instructions

• Heat oil in a 12-inch skillet over medium-high heat.
• Add chilies, peppers, onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
• Add garlic, cumin, and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.
• Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup vegetable stock reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
• Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
• Sprinkle shakshuka with parsley.
• Serve hot and enjoy!