Shakshuka 

A simple, flavorful shakshuka recipe made with eggs poached in a rich tomato and pepper sauce. This recipe is perfect for breakfast, brunch, or to simply satisfy your late-night cravings. 
 
Serving Size: 4-5 
Total Time: 30 minutes 
 
Ingredients: 

• 4–5 eggs 

• 6 fresh medium tomatoes 

• Fresh parsley or cilantro, chopped 

• 3 cloves garlic, minced 

• 1 red bell pepper, diced 

• 1 small onion, diced 

• 1 tsp cumin 

• 1 tsp paprika 

• 2 tbsp olive oil 

• Salt and pepper 

Instructions: 

1. Heat olive oil in a pan over medium heat. 

2. Sauté onion and red pepper until soft. 

3. Add garlic, cumin, paprika, and cook until fragrant. Season it with salt and pepper to taste. 

4. Pour in crushed tomatoes to the pan, season with salt and pepper, and simmer for 5–7 minutes until it thickens. 

5. Make small wells in the sauce and gently crack in the eggs. For fresh and quality eggs, use Eggs Unlimited – Lindsey’s Gold Eggs.  

6. Cover the pan and cook for another 5–7 minutes, or until eggs are set to your liking. 

7. Top with fresh parsley or cilantro. 

Tip: 

Toast your preferred type of bread with butter to pair with your shakshuka!