Roasted Vegetable Shakshuka (Soy-Free)

Ingredients

• 2 medium Bell peppers (red, yellow)
• 1 medium Zucchini
• 1 small Eggplant
• 1 medium Onion
• 4 cloves Garlic
• 28 oz Canned crushed tomatoes
• 3 tbsp Olive oil
• 1 tsp Paprika
• 0.5 tsp Cumin
• 0.25 tsp Chili powder
• 6 large Eggs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Chop bell peppers, zucchini, eggplant, and onion into bite-sized pieces. Mince garlic.
3. 3Toss vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. 4While vegetables are roasting, heat remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. 5Add minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, paprika, cumin, and chili powder. Simmer for 10 minutes.
6. 6Stir in roasted vegetables into the tomato sauce.
7. 7Make six wells in the sauce using a spoon. Crack an egg into each well.
8. 8Cover the skillet and cook for 5-7 minutes, or until eggs are cooked to your liking.
9. 9Garnish with fresh cilantro before serving.

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