15 Minute Shakshuka

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Ingredients:

∙ olive oil

∙ 75 g (½ c) diced roasted red peppers

∙ 200 g (¾ c) tomato sauce

∙ 75 g (⅓ c)salsa

∙ 2 g (½ t) salt

∙ 5 g (1 ¼ t) sugar

∙ 2 g (1 t) paprika

∙ 2 g (1 t) cumin

∙ 1 g (½ t) coriander

∙ 2 g (¾ t) garlic powder

∙ 1 g (½ t) black pepper

∙ 2 eggs

∙ (optional) feta, fresh herbs

Instructions:

1. In a 6 inch saute pan, saute off the peppers on high heat until their moisture has left, about 30-45 seconds.  Add in all ingredients except the eggs and bring to a simmer.

2. Cook the sauce down over medium heat until you can make wells in it for the eggs. Be careful, the sauce can start to splatter at this point. If so, cover slightly to reduce splatter.

3. Make a well on each side for the eggs and carefully crack each egg into the well.

4. Option A: on high heat bring the shakshuka up to a spirited simmer and once you can see that  the bottom of the eggs are white, reduce heat to medium-low and cover with foil.  Check after 3 minutes.

5. Option B: Preheat the oven to 400 F. Bring eggs to a spirited simmer. Once you can see the bottom of the eggs are white, place in the oven uncovered and check after 5 minutes. Cook until eggs are desired doneness.

6. Top with feta, parsley and cilantro.