Shakshuka is an Israeli dish of poached eggs in tomato sauce.  Shakshuka means comfort food.  Just kidding.  It doesn’t.  I acutally have no idea what the word means, but it should.   

This easy one-pot meal is healthy, filling, and satisfying.  It also screams DIP SOMETHING IN ME!! Israeli’s serve it with a side of pita or challah.  Instead, I made my paleo tortillas.  They’re perfect for scooping all of that tomato-ey goodness.   

 

Shakshuka

 

1 red pepper

½ yellow onion

1 can (28 oz) crushed tomatoes with juice

½ cup chicken borth

2 minced garlic cloves

1 tsp cumin

1 tsp paprika

½ tsp oregano

½ tsp red pepper flakes

salt and pepper

6 large eggs

¼ cup cilantro, chopped

  1. Thinly slice the pepper and onion
  2. In a large pan, sauté the peppers and onion for 3 minutes
  3. Add the seasoning and garlic to the pepper and onion mixture
  4. After stirring for a minute, add the tomatoes and chicken broth
  5. Simmer for 20-30 minutes until the liquid reduces and starts to thicken
  6. Crack the eggs into the pan and cover
  7. Let cook for 10 minutes (more or less depending on yolk preference.  Cook less for runny yolk) 

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