Paleo Israeli Brunch: Mediterranean Shakshuka with Grilled Vegetables

Allergens

Eggs, Gluten-free (no gluten-containing ingredients)

Ingredients

• 1. 6 large eggs 2. 1 large onion, finely chopped 3. 3 bell peppers, assorted colors, diced 4. 4 garlic cloves, minced 5. 1 can (14.5 oz) diced tomatoes 6. 2 tbsp tomato paste 7. 2 tbsp olive oil 8. 1/2 cup fresh basil leaves, chopped 9. Salt and pepper to taste 10. Grilled vegetables (zucchini, bell peppers, eggplant) for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until softened.
2. Stir in the garlic and cook for 1 minute.
3. Add the diced tomatoes, tomato paste, and chopped bell peppers. Season with salt and pepper to taste. Simmer for 5 minutes, or until the vegetables are tender.
4. Make 6 small indentations in the tomato mixture, crack an egg into each indention. Cover the skillet and cook for 8 10 minutes, or until the eggs are set but the yolks are still runny.
5. Sprinkle fresh basil leaves on top of the Shakshuka and serve immediately with grilled vegetables.

Chef’s Insight

The key to achieving the perfect texture in this dish is allowing the eggs to cook just until set but still runny in the center.

Notes

Feel free to add additional spices such as cumin or smoked paprika to the tomato mixture for extra flavor.