Shakshuka — the Most Mouthgasmic Egg Dish You’Ve Never Had

³ Description

Shakshuka is an uber-lean, uber-easy egg dish (effectively poached eggs in a spicy tomato sauce) that originated in the middle east. It's perfect for breakfast, brunch, and dinner, and as a cure for any wicked hangover. Low carb, high in protein, vitamins, minerals, and antioxidants. Original recipe: http://www.leanitup.com/shakshuka-recipe/

² Ingredients

•  6 medium Egg
•  1 large (2.25 per pound, approx 3-3/4" long, 3" dia) Red Sweet Pepper
•  1 tsp Cumin
•  1 tsp Paprika
•  1 tsp Black Pepper
•  1 tsp Red or Cayenne Pepper
•  3 clove Garlic
•  1 large Onions
•  1 tablespoon Extra Virgin Olive Oil
•  7 serving (serving = 1/2 cup) San Marzano Crushed Tomatoes

q Directions

Preheat the oven to 375º.
Heat olive oil in a large cast-iron skillet over medium/low heat.
Dice the onion and red bell pepper and add to the skillet. Cook for 20-25 minutes until everything is soft.
Add the garlic, cumin, paprika, and cayenne pepper. Stir everything up and cook for 3-4 minutes until the garlic is golden brown.
Pour in the can of tomatoes, salt, and pepper. If you’re using whole crushed tomatoes, mutilate them until they’re in smaller chunks. Let everything simmer and reduce until it thickens, roughly 10-15 minutes.
ACTION TIME. Crack the eggs in the skillet so that they’re spread out — we used 6, but you can use more/less depending on the number of people you’re feeding. There’s plenty of room. Add a sprinkling of salt and pepper.
Pop the skillet in the oven until the egg whites solidify, about 10 minutes. Bake the eggs shorter/longer depending on how runny you like them.
Remove and top with parsley, red pepper flakes, hot sauce, avocado, feta cheese, or just about anything else you’re craving. DONE.

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