Paleo Tunisian Shakshuka Bites

Ingredients

• 1 14oz can Crushed Tomatoes
• 0.25 medium Onion
• 0.25 medium Bell Pepper
• 2 cloves Garlic
• 1 tsp Harissa Paste
• 0.5 tsp Cumin
• 0.5 tsp Paprika
• 4 large Eggs
• 1 tbsp Olive Oil
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Heat the 1 tablespoon of olive oil in a medium skillet over medium heat. Add the 0.25 medium onion and 0.25 medium bell pepper, cut into 1/2-inch pieces, and cook, stirring occasionally, until they are softened, about 5-7 minutes.
3. 3Add the 2 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 14oz can crushed tomatoes, 1 teaspoon harissa paste, 0.5 teaspoon cumin, 0.5 teaspoon paprika, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Cook, stirring, for 5 minutes to allow the flavors to meld.
5. 5Carefully divide the tomato mixture evenly among four small ramekins.
6. 6Gently crack 1 large egg into the center of each ramekin, on top of the tomato mixture.
7. 7Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. The eggs should look opaque.
8. 8Serve the shakshuka bites warm.

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