A true go-to when I’m craving a cozy breakfast at home! Forever obsessed with this classic and it’s made so that you don’t HAVE to share. I’ve added Red Gold Diced Tomatoes and Red Gold Mild Diced Tomatoes + Green Chilies. They make the shakshuka taste fresh and delicious! @ecline_eats @thefeedfeed

Ingredients

1/4 of white onion, chopped
1 red bell pepper, seeded and sliced into strips
1 Tablespoon olive oil
1/2 can (see note) Red Gold® Canned Diced Tomatoes 14.5 oz
1/2 can (see note) Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz
1 teaspoon cumin
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon chili powder
3 large eggs
kosher salt & freshly ground pepper, to taste

Instructions

Step one

Add diced onion and red bell peppers to a skillet along with olive oil on medium heat and cook for 6-8 minutes.

Step two

Stir in Red Gold Diced Tomatoes* and Red Gold Mild Diced Tomatoes + Green Chilies*. Reduce heat, add cumin, paprika, garlic, and chili powder then stir. Simmer for 2 minutes.

Step three

Make 3 wells in the sauce. Crack the eggs inside each well, season top of eggs with salt and pepper. Cook covered for 5-8 minutes until eggs are set. Top with your favorite toppings, serve with bread.

*Note: For a spicier version of this recipe, use a full can of Red Gold Mild Diced Tomatoes + Green Chilies in place of the two 1/2 cans of tomatoes. Also, this recipe is easy to double using two full cans of tomatoes!