Moroccan Shakshuka with Gluten-Free Flatbread

Instructions

1. 1Place an approximately 30 cm skillet over medium heat, which is about 175°C. Add the 2 tablespoons of Olive Oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1 medium Onion, cut into 1.27 cm pieces, and the 1 each Bell Peppers (Red & Green), also cut into 1.27 cm pieces. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
3. 3Add the 3 cloves of Garlic, minced, to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let the garlic burn.
4. 4Pour in the about 790 g of Canned Diced Tomatoes, stir in the 2 tablespoons of Tomato Paste, and add the 1 teaspoon of Spices (Cumin, Paprika, Chili Powder). Stir everything together well and bring the mixture to a gentle simmer. Let it cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Using a spoon, make 8 small wells in the tomato mixture. Carefully crack 1 Egg into each well, trying not to break the yolks.
6. 6Cover the skillet with a lid and cook for 5 to 8 minutes, or until the egg whites are set and the yolks are still a little runny, or cooked to your preference. The eggs are done when they no longer look clear and jiggly.
7. 7Remove the skillet from the heat. Sprinkle the 1/4 cup of Fresh Cilantro, chopped, over the top of the shakshuka.
8. 8Serve the Moroccan Shakshuka immediately with the 4 pieces of Gluten-Free Flatbread on the side for dipping.

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