SHAKSHUKA
Are you a breakfast person or would you prefer just to skip it and eat a big lunch? Comment below or hit like for YES to breakfast!
Me, I usually don't like to eat breakfast I prefer to eat later in the day, but every now and then I wake up hungry wanting a hardy breakfast. This D-lish recipe is filling and has "stick-to-your-ribs" power, so it is an awesome breakfast choice. You can eat it as is or if you need some carbs to fuel your fire in the morning you can serve it over brown rice, whole-grain pasta, a slice of Ezekiel bread, or with slices of whole wheat pita wedges for a low-calorie meal packed with protein and lycopene.
SHAKSHUKA
INGREDIENTS
1-Tbsp coconut oil
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1-diced onion
1-minced garlic clove
1-diced green pepper
2-cans diced tomatoes
2-Tbsp tomato paste
6-large eggs
1-tsp each paprika, chili powder, cumin
Pinch cayenne
Salt and pepper to taste.
GET COOKING
Sauté onions and garlic in coconut oil for 2 minutes. Then add a diced green pepper and sauté for an additional 5 minutes. Next, add two cans of diced tomatoes and 2 tablespoons tomato paste. Season with 1 teaspoon each chili powder, cumin, and paprika. Add a pinch of cayenne, if desired. Season with salt and pepper, stir well to combine and bring the sauce to a simmer (keeping it over medium heat). Crack six eggs directly into the skillet, then cover and cook for 10 minutes.
Makes 6 servings 1-Red 1-Green (just the tomato mixture and 2 eggs, if you add rice, bread, etc. you'll need to add those containers)
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