Moroccan Shakshuka with Gluten-Free Flatbread

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 each Bell Peppers (Red & Green)
• 3 cloves Garlic
• 28 ounces Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Spices (Cumin, Paprika, Chili Powder)
• 8 Eggs
• 1/4 cup Fresh Cilantro
• 4 pieces Gluten-Free Flatbread

Instructions

1. 1Place a 12-inch skillet over medium heat, which is about 350°F (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 1/2-inch pieces, and the 1 each Bell Peppers (Red & Green), also cut into 1/2-inch 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 28 ounces 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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