Shakshouka

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Eggs are scrambled with spicy salsa and plenty of tomatoes. Shakshouka is great served with a green salad using lemon and olive oil for dressing. Also diced peppers, cucumbers and carrots are very nice with it. Be sure to include some whole grain toast.

Ease: super quick Type: breakfast, brunch Prep Time: 5 minutes Total Time: 15 minutes Yield: 2 -3 servings, can easily be doubled

Cook's notes

You can control the spicy heat of this dish by adding mild, hot, or any other salsa that you wish.

Ingredients

6 garlic cloves
1 onion
1 T safflower or canola oil
6 T tomato paste
2/3 c salsa
2 t ground cumin
Cayenne to taste (optional)
6 eggs

Steps

• Mince onions and garlic in a food processor. Using a large pan and stirring occasionally, sauté with oil until beginning to brown. About 10 minutes.
• Stir in tomato paste, salsa and cumin until well blended. Stir in eggs until well blended. Continue to sauté over medium heat, stirring occasionally, until most of the moisture is evaporated and eggs are well cooked.
• Serve hot with any fresh raw vegetable/s and whole grain toast.

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