Weekend Shakshuka Brunch Recipe for Lazy Mornings

Shakshuka

• ▢ 2 tbsp avocado oil or extra virgin olive oil
• ▢ 1/2 cup diced onion
• ▢ 2 15oz canned diced tomatoes, no salt added
• ▢ 1 6oz can tomato paste
• ▢ 1 small zucchini, sliced into 1/2 inch thick half moons
• ▢ 1 orange, yellow or red bell pepper, roughly sliced
• ▢ 1/2 tsp cumin
• ▢ 1/2 tsp chili powder
• ▢ 1/2 tsp paprika
• ▢ 1/4 tsp garlic powder
• ▢ 1/2 tsp pink salt
• ▢ 1/2 tsp ground pepper
• ▢ 4-6 pasture-raised eggs

Toppings

• ▢ Fresh parsley
• ▢ Fresh cilantro
• ▢ Fresh chives
• ▢ Feta cheese
• ▢ Avocado
• ▢ Pink Salt
• ▢ Ground Pepper

• Heat oil in a 12-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until lightly caramelized, about 4–5 minutes.
• Reduce the heat to medium-low. Stir in the canned tomatoes, tomato paste, sliced zucchini, bell pepper, and all spices until well combined. Let the mixture simmer for about 5 minutes to meld flavors.
• Make small wells in the sauce with the back of a spoon or spatula. Crack an egg into each well.
• Cover the skillet or cook on low heat until the egg whites are set but the yolks remain runny, or cook longer if you prefer firmer yolks.
• Tip: Placing a lid on the pan speeds cooking. If you like, you can gently create steam vents by slicing the egg whites with a knife to help them set evenly.
• When the eggs are cooked to your liking, sprinkle with crumbled feta, add sliced avocado and chopped fresh herbs. Season with additional salt and pepper to taste. Serve straight from the skillet with toasted sourdough for dipping.