Jennifer’s Greek Shakshuka

It's Shakshuka folks! Do I need to write a full introduction on it's greatness? Tomatoes, eggs, fresh herbs and veggies for breakfast, brunch or dinner makes this a wonderfully versatile and tasty meal for vegetarians and carnivores, alike. Did I mention it's also super affordable and quick to assemble? It's a total win. This recipe serves 4-6, depending on what it's served with. I like to serve it over potatoes, quinoa, rice or with toast. Just add a little side salad and you are in business.


INGREDIENTS

· 3 tablespoons olive oil

· 3 roasted red bell peppers, finely chopped

· 1 medium sweet onion, grated

· 4 cloves garlic, sliced thinly

· 2 large carrots, finely chopped

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 4 cups of high-quality crushed tomatoes, canned

· 1 tsp of fresh thyme, stemmed and finely chopped

· ¼ cup of dry white wine

· 4-6 free-range eggs

· 3 green onions, for garnish

Fresh Mint & Parsley leaves, finely chopped for garnish


INSTRUCTIONS

1. Heat olive oil in a pan (a well-seasoned cast iron is great, any deep sauté pan will do).

2. Add in carrots, onion, red peppers, and garlic. Sauté until slightly translucent.

3. Add in tomatoes, on high until liquids evaporate and oil rises to the top. Reduce to low heat and let it simmer for 10-15 minutes moving it around the pan until it thickens.

4. Using a spoon make holes for each egg and break eggs into the spaces. Let it simmer uncovered until the eggs are slightly cooked for 8-10 minutes. Pop yolk for a firmer egg.

6. Garnish with chopped green onion and mint leaves. Serve in the pan. Or scoop over lemony potatoes, herbed rice, or sautéed greens.

*additional add-ins à cumin, smoked paprika, red pepper flakes, feta,… the world is your Shakshuka.

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