Another one skillet recipe! Here’s my take on a classic Middle Eastern breakfast dish. Although its usually eaten for breakfast, I’ll eat mine for lunch or dinner. While Shakshuka is traditionally eaten with pita or challah, since I follow a low carb diet, I eat mine more like a spicy stew.

  1. 6 Large Eggs
  2. 3 Tbs Butter
  3. 1 Large Red Bell Pepper
  4. 1/4 cup Garlic, minced
  5. 1 Small Sweet Onion, chopped
  6. 1 Tbs ground Cumin
  7. 1 Tsp Season Salt
  8. 1 Tsp Spanish Smoked Paprika
  9. 1 Tsp Red Pepper
  10. 1 28 Oz Can Diced Tomato
  11. 1 Tbs Hot Sauce
  12. 1/4 Cup Feta or Goat Cheese

*Pre-heat oven to 375 degrees. Saute Sweet Onion and Bell Pepper,  in butter until soft and fragrant. Add garlic, and saute for additional 3 minutes. Add all seasonings to sauteed veggie mix and cook for an additional 3 minutes. Add in Diced Tomatoes, and simmer until mixture has thickened. Stir in Feta or Goat cheese. Remove from heat, and carefully crack eggs over thickened mixture. Let cook in oven for 10-12 minutes, or until eggs are poached. I usually top mine with additional hot sauce and cheese. Voila!



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