Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 medium bell pepper, chopped
• 2 cans (14 oz. each) diced tomatoes
• 2 tablespoon tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• pinch of cayenne pepper
• salt and pepper to taste
• 5 Large FARMHOUSE EGGS®
• 1/2 tablespoon fresh parsley, chopped

Preparation

1. Heat a deep, large skillet with olive oil over medium heat.
2. First, add chopped onion and sauté until they begin to soften.
3. Then add garlic and continue to sauté till mixture is fragrant.
4. Add the bell pepper and sauté for 5-7 minutes until softened.
5. Next, add tomatoes and tomato paste; stir till blended.
6. Add spices and stir well. Allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
7. Taste mixture and add spices according to your preferences. For a sweeter sauce, add sugar. For a spicier sauce, add more cayenne pepper.
8. Crack the eggs, one at a time, directly over the tomato mixture; spacing them evenly.
9. Cover the pan and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
10. Garnish with chopped parsley and enjoy.