Gluten-Free Shakshuka Bites

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Bell peppers (mixed colors)
• 4 cloves Garlic
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili flakes
• 6 large Eggs
• 2 tablespoons Fresh cilantro

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large skillet over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
3. 3Add garlic, smoked paprika, cumin, and chili flakes. Cook for 1 minute more.
4. 4Stir in crushed tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. 5Divide the tomato mixture evenly among six oven-safe ramekins.
6. 6Create a small well in the center of each ramekin and crack an egg into each well.
7. 7Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
8. 8Garnish with fresh cilantro and serve immediately.

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