Cherry Tomato Shakshuka
By Kielian Baird
Serving Size: 4-6
Ingredients:
2 tablespoons olive oil
4-5 cups of fresh cherry tomatoes
1 tablespoon butter
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons of tomato paste
3 teaspoons paprika
2 teaspoon cumin
½ teaspoon chili powder
6-8 pasture raised eggs
Salt and pepper, to taste
1 bunch of cilantro chopped
2 ripe avocados, sliced, for garnish
Instructions:
Heat olive oil in a large pot over medium-high heat and add in tomatoes. Allow the tomatoes to cook until they begin to burst. Once they get to that stage, use a wooden spoon to help all of them to burst. Turn the heat down to medium, cover, and allow to simmer.
In a separate pan, saute the onions and bell pepper in butter until soft. About 5 minutes. Add in the garlic and tomato paste. Cook for another 2-3 minutes while stirring constantly. Add in all the spices and cook for a minute longer.
Transfer the veggies into the pot with the tomatoes. Stir until evenly incorporated. Season to taste with salt and pepper.
Now crack 6-8 eggs into the sauce, creating little wells with a spoon before adding the eggs into the pot. Cover the eggs and cook for 3-5 minutes, or cook until the yolks reach desired runniness level.
Plate the eggs on a bed of tomato sauce, top with sliced avocado, chopped cilantro, and flakey salt. Serve warm with fresh bread, hash browns, or whatever is desired.
