Shakshuka

• servings: 6 servings
• total time: 50 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

2 large red/orange bell peppers, seeded and thinly sliced

3 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/4 teaspoon ground cayenne, or to taste

1/2 tsp turmeric

4 tsp brown sugar

4 sprigs thyme

1 bay leaf

1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon black pepper, plus more as needed

Chopped cilantro, for serving

Directions

Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.

Add garlic and cook until tender, 1 to 2 minutes;

Stir in cumin, paprika, turmeric, sugar, and cayenne, and cook 1 minute.

Pour in tomatoes, add herbs, salt, and pepper. Simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Fry eggs in separate pan, serve over shakshuka, topped with cilantro

Nutrition

• Calories: 261
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Sodium: 630 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 13 g