Shakshuka

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Shakshuka

Yield 6

Author Marma Health

Ingredients

• 2 Tbsp Olive Oil
• 1 medium Onion, diced
• 1 medium Red Bell Pepper, diced
• 4 cloves Garlic cloves, finely chopped
• 2 tsp Paprika
• 1 tsp Cumin
• 1/4 tsp Chili Powder
• 28oz can Fire Roasted Crushed Tomatoes
• 6 large Eggs
• Salt + Pepper to taste
• 1 small bunch Cilantro, chopped
• 1 small bunch Parsley, chopped

Instructions

1. Heat the olive oil in a large sauté pan on medium heat.
2. Add the chopped bell pepper + onion and cook for 5 minutes.
3. Add garlic + spices and cook for an additional minute.
4. Pour the crushed tomatoes into the pan. Season with salt and pepper and bring the sauce to a simmer.
5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
6. Garnish with chopped cilantro and parsley.
7. Optionally add a crumble of feta or goat cheese over the top.
8. Note: Tomatoes can often exacerbate heartburn symptoms in pregnancy. You may want to avoid tomatoes during the third trimester if experiencing heartburn.