{ Shakshuka }

During my Whole30, I ate more eggs than I have in my life! These poached eggs in spicy tomato sauce is one of my favorites. Here is a recipe for spicy shakshuka .

{ ingredients }

  • 3 Tbs. of olive oil or ghee
  • 1 medium onion, thinly sliced
  • 1 large poblano pepper, diced
  • 1 small fresh hot pepper (jalapeno or serrano), diced
  • 2 cloves of garlic, thinly sliced
  • 1 – 28 oz. can of crushed tomatoes
  • 4-6 eggs
  • 1 heaping tsp. of ground cumin
  • Dash of smoked paprika
  • Salt & pepper to taste
  • Large handful of fresh parsley, roughing chopped

{ directions }

  1. Heat ghee or oil in a large skillet (preferably cast iron) and add onion, peppers and garlic. Cook for a few minutes to soften.
  2. Add in tomatoes, cumin and paprika. Stir together and bring to a boil. Reduce heat and simmer for 10-15 minutes. Add a bit of parsley and salt and pepper.
  3. Using a large spoon, create small wells for eggs. Crack the eggs directly into the wells and spoon sauce over the edges of the eggs, leaving yolk exposed. Season with salt and pepper, cover and cook on low heat until egg whites set and yolks are still runny (or your preference on eggs…I like mine cooked a bit more).
  4. Sprinkled with plenty of parsley and another dash of paprika and serve alone or with crusty bread.

This is a perfect weekend breakfast for 2-6 people. Top with feta, cheddar, green onions, red pepper flakes, or any of your favorite items to make it your own!

 

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