Tomato Rich Shakshuka for an Easy Brunch
Shakshuka Brunch
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 sweet bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground cayenne
1 (28-ounce) can fire-roasted diced tomatoes
½ teaspoon of sea salt
Fresh ground black pepper to taste
½ cup crumbled goat or feta cheese
5-6 large eggs
Chopped cilantro, basil and/or chives to garnish
Preheat oven to 400◦. In a large skillet heat oil over medium heat. Add sliced onion and bell pepper. Sauté onions and peppers for 5 minutes or until soft. Add garlic and cook 1 to 2 minutes. Add in cumin, smoked paprika and cayenne, and stir. Add in diced tomatoes and season with ½ teaspoon sea salt and fresh cracked pepper to taste. Simmer for about 8-10 minutes. Stir in crumbled goat cheese.
Create a small pocket for each egg. Gently crack eggs into the pockets over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 8 to 10 minutes. Garnish with cilantro and chives to serve.
Leftover sauce? Keep it the fridge and use it with bread or naan the next day! Flavors intensify beautifully!
