Tunisian Shakshuka (Dairy & Nut Free)

Ingredients

• 1 28 oz can Diced Tomatoes (canned)
• 1 large Red Bell Pepper
• 1 large Green Bell Pepper
• 1 medium Onion
• 3 cloves Garlic
• 8 large Eggs
• 2 tablespoons Olive Oil
• 1 teaspoon Harissa Paste
• 0.5 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Cilantro

Instructions

1. 1Place a 12-inch skillet on the stovetop over medium heat (350°F / 175°C). Add the 2 tablespoons of Olive Oil.
2. 2Add the 1 medium Onion, cut into 1/2-inch pieces, and the 3 cloves of Garlic, minced. Sauté for 5 minutes, stirring occasionally, until the onion pieces are softened and slightly translucent.
3. 3Add the 1 large Red Bell Pepper and the 1 large Green Bell Pepper, both cut into 1/2-inch pieces. Cook for another 5 minutes, stirring often, until the peppers begin to soften.
4. 4Pour in the 1 28 oz can Diced Tomatoes (undrained). Stir in the 1 teaspoon Harissa Paste, 0.5 teaspoon Cumin, 0.5 teaspoon Paprika, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pan.
5. 5Reduce the heat to low (250°F / 120°C). Use a spoon to carefully make 8 small wells in the tomato and pepper sauce.
6. 6Gently crack 1 large Egg into each of the 8 wells you made in the sauce. Be careful not to break the yolks.
7. 7Cover the skillet with a lid and cook for 5 to 7 minutes. The eggs are done when the whites are set and opaque, and the yolks are still slightly runny, or cooked to your preference.
8. 8Remove the skillet from the heat. Sprinkle the 0.25 cup Fresh Cilantro evenly over the top of the shakshuka.
9. 9Serve the Tunisian Shakshuka hot, directly from the skillet. It is delicious with crusty, dairy-free bread for dipping.

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