Gluten-Free Shakshuka Eggs

Ingredients

• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 1 medium, chopped Red bell pepper
• 1 medium, chopped Green bell pepper
• 3 cloves, minced Garlic
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Chili powder
• 1/4 teaspoon (optional) Cayenne pepper
• 4 Eggs
• 2 tablespoons, chopped Fresh parsley
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.

2. 2

   Add garlic and cook for another minute until fragrant.

3. 3

   Stir in crushed tomatoes, tomato paste, smoked paprika, cumin, chili powder, and cayenne pepper (if using). Season with salt and pepper to taste.

4. 4

   Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

5. 5

   Use a spoon to create four wells in the sauce. Crack an egg into each well.

6. 6

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can transfer the skillet to a preheated oven at 350°F (175°C) for 5-10 minutes for a more even cooking.

7. 7

   Garnish with fresh parsley and serve immediately. Serve with gluten-free bread or pita for dipping (optional).