Gluten Free Shakshuka

Ingredients - Serves 2

• Fresh parsley - 2 tablespoons, chopped
• Eggs - 4
• Salt and pepper - To taste
• Crushed tomatoes - 1 can (14 oz)
• Cayenne pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
3. Add the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute.
4. Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes.
5. Create small wells in the tomato mixture and crack the eggs into each well.
6. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh parsley and serve hot.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Calories: 350
• Fat: 15g
• Carbs: 20g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g