Shakshuka

Modified from a recipe from Claudio Consuegra. Origin: North Africa

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start heating your pan to medium heat, then measure your dry spices and set aside.

Step 2

Add the oil, bell pepper, tomato (open face down), garlic, and shallot to a pan on medium heat. Cover and cook until the skins can be lifted off the tomatoes with tongs (about 5-8 minutes).

Step 3

Mash the tomatoes with a potato masher, then stir in the chili oil and dry spices. Cook 5 more minutes over medium heat, stirring frequently, to allow sauce to thicken and flavors to blend.

Step 4

Crack the eggs on top and season with salt and pepper. Cook, covered, until the whites have set and the yolks are still soft, (about 3-5 minutes). While the eggs are cooking, slice your avocado.

Step 5

Sprinkle scallions on top, and finish with the sliced avocado or parmesan cheese.