This egg meal is great for vegans and any other protein and vegetable lover.
Have you tried the egg shakshuka?
This meal is known to be a crowd pleaser and great for when you have guest as well as a meal to share with your family.
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For those who haven't tried it and are eager to, heres what you would need.
Serves: 4-6Prep: 8 minutesCook: 27 minutes
Ingredients:1/4 cup extra virgin olive oil1 large onion, halved and thinly sliced1 large red bell pepper, thinly sliced1 large orange bell pepper, thinly sliced1 teaspoon ground cumin½ teaspoon smoked paprika½ teaspoon crushed red pepper2 14.5-ounce cans organic salt-free fire-roasted diced tomatoes6 large eggsfreshly ground black pepper1/4 cup snipped fresh cilantro1/4 cup shredded fresh basil
Directions:1. Preheat oven to 400°F. In an oven-safe large skillet, heat oil over medium. Add onion and sweet peppers, and cook, stirring, for 4 to 5 minutes or until vegetables are tender. Add cumin, paprika, crushed red pepper, and garlic; cook for 2 minutes more.2. Stir in diced tomatoes and bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until thickened.3. Crack eggs into skillet over tomato mixture. Transfer skillet to oven and bake, uncovered, for 7 to 10 minutes or until eggs are just set (yolks should still be runny).4. Remove from oven and sprinkle with black pepper. Garnish with cilantro and basil; serve immediately.
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