Name: Veggie-Packed Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 1 tbsp avocado oil (or olive oil) 1 garlic clove, minced 1/4 onion, peeled and diced 1 green bell pepper, chopped 1/2 zucchini, chopped Handful of spinach 2 cans diced tomatoes 2 tbsp Better Ketchup 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp paprika 5 – 6 eggs Pink sea salt & pepper Cilantro and/or parsley for sprinkling on top

Veggie-Packed Shakshuka

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Prep Time: 10 minutes
Cook Time: 25 minutes

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Ingredients

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1 tbsp avocado oil (or olive oil)

1 garlic clove, minced

1/4 onion, peeled and diced

1 green bell pepper, chopped

1/2 zucchini, chopped

Handful of spinach

2 cans diced tomatoes

2 tbsp Better Ketchup

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

5 – 6 eggs

Pink sea salt & pepper

Cilantro and/or parsley for sprinkling on top

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Instructions

In a large cast iron skillet, heat olive oil over medium heat. Once hot, add the onions and garlic and cook until onions have softened and become translucent, about 5 minutes.
Add the bell pepper and saute for about 5 minutes, or until soft.
Add the diced tomatoes, Better Ketchup and and spices, stirring well.
Let simmer until the sauce begin to thicken, about 5 – 10 minutes.
Crack the eggs directly over the tomato mixture, spacing them evenly throughout the skillet.
Cover the skillet and cook until eggs are set, about 5 – 10 minutes. (5 minutes for runny eggs).
Garnish with cilantro and parsley.

Optional: serve with bread for dunking