About

Shakshouka, a Tunisian dish that is “all mixed up”. What? That’s what it translates to in Arabic! This tomato based stew is filled with bold flavors and spices great anytime of the day.

Serving Size 2-3

Ingredients

• 3 tablespoons avocado oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• ¹⁄₂ teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon grinded rainbow peppercorns
• ¹⁄₈ teaspoon of red pepper flakes (optional)
• ¹⁄₈ teaspoon cayenne pepper
• 12 oz fire roasted red peppers, chopped coarse
• 1 can (14.5 oz) unsalted diced tomatoes
• ¹⁄₈ cup water
• 2 bay leaves
• ¹⁄₄ cup chopped parsley
• 4 eggs
• 1 oz feta cheese, crumbled
• 4 small warm pita breads

Instructions

1. Heat oil in 12-inch skillet over medium-high heat. Once simmering, add onion and bell pepper. Cook and stir until softened and slightly brown. Add garlic, tomato paste, cumin, turmeric, salt, pepper, cayenne, paprika, and red pepper flakes. Cook, stirring frequently, until fragrant.

2. Stir in fire roasted red peppers, tomatoes, and their juice, water, and bay leaves. Stir, and let it simmer. Reduce heat to medium-low and cook, stirring occassionally, allowing for the flavors to blend.

3. Turn of heat, discard bay leaves and stir in ¹⁄₈ cup parsley. Transfer 2 cups of sauce to the blender and puree. Stir puree back into the skillet and bring to a simmer over medium-low heat.

4. Turn off heat, use the back of a spoon to make 2 shallow indentations in surface of sauce. Crack 2 eggs directly into each indentation. Sprinkle a little salt and pepper over the egg yolk. Cover and cook over medium-low heat until egg whites are opaque and yolks are still runny. Sprinkle with feta and remaining parsley and serve with warm pita!