Delightful Gluten-Free Israeli Shakshuka with Quinoa & Fresh Herbs

Allergens

None (excluding potential allergies to ingredients listed)

Ingredients

• 2 cups cooked quinoa
• 4 large eggs
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp ground black pepper
• Salt to taste
• Fresh parsley and basil, chopped
• Gluten
• free bread for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion and garlic, sautéing until translucent.
3. Stir in the bell pepper, tomatoes, paprika, cumin, black pepper, and salt. Simmer for 5 minutes.
4. Gently crack the eggs into the skillet, spacing them evenly apart.
5. Cover the skillet and cook until the egg whites are set but yolks remain runny, about 8 10 minutes.
6. Serve over cooked quinoa, garnished with fresh parsley and basil.

Chef’s Insight

The key to perfect Shakshuka is to cook the tomatoes down until they form a rich, thick sauce. - Feel free to adjust the spice levels to your taste preference.

Notes

Serve with gluten-free bread or pita for a complete meal. - Customize the level of spiciness to your preference.