Shakshuka with Sourdough Toasts


Adapted Recipe from Rachael DeVaux at Rachael's Good Eats

Serves Two-Four


The Ingredients

Shakshuka

  • 2 tbsp extra virgin olive oil

  • 1/2 cup diced onion

  • 2 15oz canned diced tomatoes, no salt added

  • 1 6oz can tomato paste

  • 1 orange/yellow/red bell pepper, roughly sliced

  • 1/2 tsp cumin

  • 1/2 tsp chili powder

  • 1/2 tsp paprika

  • 1/4 tsp garlic powder

  • 1/2 tsp pink salt

  • 1/2 tsp ground pepper

  • 4-6 pasture-raised eggs

  • 4 slices of sourdough

Toppings

  • Fresh chives

  • Feta cheese

  • Avocado

  • S + P


The Instructions

  • Heat a 12-inch skillet over medium heat. Add the olive oil & onion and let caramelize for 4-5 minutes.

  • Reduce heat, and add the diced tomatoes, tomato paste, peppers, and seasoning. Stir and let cook for 5 minutes.

  • While simmering, toast the sourdough slices.

  • Create little indents with a wooden spoon and crack each egg in the indent. Cook on low and let egg white solifiy.

  • Once eggs are cooked as desired, top with the chives, feta, avocado and s+p. Serve with slices of sourdough and enjoy!

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