Avocado Shakshuka

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, seeded, thinly sliced
• 2 garlic cloves, minced
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 28-oz can crushed tomatoes
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 8 large eggs
• crumbled Feta cheese (optional)
• cilantro leaves, (optional)

Instructions:

1. Heat oil in a large deep skillet over medium heat. Add onion and bell pepper. Cook, stirring frequently, about 12 minutes, until softened. Add garlic, cumin, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes longer.
2. Stir in tomatoes. Simmer, stirring occasionally, 10 minutes. Stir in avocado.
3. Use a spoon to poke 8 deep indentations in the sauce. Crack an egg into each. Sprinkle eggs with remaining 1/4 teaspoon each salt and pepper.
4. Cover skillet. Let sauce simmer 7 to 10 minutes, until the whites are cooked but the yolks are just beginning to set.
5. Tip: If desired, sprinkle with Feta and cilantro.

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