Shakshuka

Shakshuka built on a jar of marinara rather than from scratch — onion, garlic and four spices do the rest, and it is on the table in about twenty minutes. Leave out the cayenne if the kids are eating it; everything else is mild.

Let the sauce reduce for the full five to seven minutes before the eggs go in. A thin sauce will not hold them, so instead of sitting in neat wells on top they sink and scramble through it. Serve with pita for dipping.

3 tbsp avocado oil (we use Primal Kitchen)

1 onion, peeled and diced

3 cloves garlic, minced

1 jar (28oz) marinara sauce (we use Rao's Homemade)

2 tsp chili powder

2 tsp cumin

2 tsp paprika

½ tsp cayenne pepper (omit if serving to kids

Salt and pepper

5-6 organic eggs

5 oz feta cheese crumbled (optional)

½ tbsp chopped parsley (for garnish)

½ tbsp oregano (for garnish)

Whole wheat pita bread (for dipping)

Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden

Add in garlic and continue to sauté until mixture is fragrant

Add sauce to pan and stir til blended

Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce

You can taste the mixture now to see if you need more salt/pepper/additional spices

Stir in crumbled feta (can omit if making this dish non-dairy)

Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce

Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking

Garnish with chopped parsley and oregano

Serve with pita

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