Shakshuka

Prep: 5 min 

Cook: 15 min 

Makes: 2

Calories: 489 g/serv

• Protein: 36g, (30%)
• Carb: 39g, (32%)
• Fat: 21g, (38%)

Ingredients

• 1/2 tsp cooking oil or fat of choice
• 1 medium red pepper, diced
• 1 zucchini, diced
• 1 cup potatoes, small dice
• 3 garlic cloves, minced
• 1 medium red onion, diced
• 2 tsp cumin
• 2 tsp paprika
• 1/3 lb ground beef
• 1 (14.5-oz) can diced tomatoes
• 4 eggs
• 1 tsp parsley, for garnish

Instructions

1.  Heat cooking oil or fat in a large pan over medium heat. Sauté red pepper, zucchini, potatoes, garlic, and red onion until they are softened and slightly caramelized. 
2. Sprinkle cumin and paprika over the sautéed vegetables. Add in the beef and cook, breaking down the beef and stirring with the spices and veggies to incorporate . 
3. Pour chopped tomatoes into pan with the vegetables and spices. Stir together, ensuring the vegetables and meat are well coated with the tomatoes. Let simmer 2-3 minutes to allow the flavors to meld together and the sauce to reduce down.
4. Using a spoon, make small wells in the tomato mixture. Carefully crack eggs into each well, ensuring the yolks remain intact. This will allow the eggs to poach in the sauce. 
5. Cover pan with a lid and let the shakshuka simmer gently for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness. If you prefer firmer yolks, cook them a bit longer. Remove from heat and garnish.