Summer Shakshuka

Recipe from community member Amy B.

Ingredients

• Olive Oil
• 1 large yellow onion, chopped
• 2 bell peppers, chopped
• 2 garlic cloves, peeled, chopped
• 1 teaspoon each ground coriander, sweet paprika, and ground cumin
• 6 heirloom tomatoes, chopped
• 6 large eggs
• 1/4 cup chopped fresh parsley leaves
• Salt and pepper to taste

Instructions

1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, bell peppers garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
2. Add the tomatoes and simmer until it begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
3. Using a spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley. Serve with crusty bread.