Breakfast Anytime! / Shakshuka

Treat yourself to a fantastic North African delicacy. Your tastebuds will thank you for this delicious Gluten Free, Dairy Free, Vegetarian meal. My go to last minute dinner.

Ingredients:

2 TBSP Olive Oil

2 TBSP Harissa - (you could also use 2 TBSP Paprika and a 1/4 tsp hot pepper flakes or more if you like it spicy)

2 TSP tomato Paste

2 Large Red Peppers (cut into 1/4 in ~ 2 cups)

1 medium onion chopped

4 Cloves of Garlic

1 TBS Cumin

5 Large, Ripe Tomatoes 0 (you can also use 1 14 oz can of crushed tomatoes)

4 Large Eggs

Salt

Optional- you could pan fry some eggplant or mushrooms or maybe some small potatoes and mix in to tomato mixture or serve alongside the dish

Good Bread Toasted on the Side is always delicious and great to soak up extra sauce

Directions:

Heat Olive Oil in large frying pan ~ medium heat.

Saute the chopped onion with the Harrisa or paprika and chili flakes, Tomato Paste, Peppers, Garlic, Cumin, and 1/4 Tsp of Salt. Stir and cook on medium for 8 minutes. Allow the peppers to soften.

Add Tomatoes, bring to a gentle simmer. Cook for a further 10 minutes until you have a thick sauce. At this point, you can add in the eggplant, mushrooms or small potatoes (already cooked) Taste for seasoning.

Make small holes in the sauce for the eggs. Break Eggs and pour into the holes.

Simmer gently for 8-10 minutes until eggs are set / to your liking.

Remove from the heat and let sit and allow to cool.

Enjoy! (fried eggplant or feta are both great on top of eggs or serve eggplant or potatoes on the side along with some good bread

My notes: You can add roasted red peppers instead of fresh red peppers if you desire. Remember that raw red pepper will take longer to cook