Shakshuka is always a favorite of mine and also easy to alternate and make with whatever you have lying around. This classic middle eastern dish is both light and heavy and is yummy year round. It’s easy to make and can easily accommodate vegans (take out the eggs) or anyone GF by just subbing tortillas for bread.

1 yellow onion; diced
5 cloves garlic; diced
1 red bell pepper; diced
4 hot pepper of your choice; diced
1 lg can diced tomatoes
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Sugar; if desired
Salt and pepper; to taste
3-5 eggs
Chevre or other quality soft cheese; to garnish
Fresh parsley; to garnish
EVOO; as needed
Serve with: good quality bread

In a large saute pan, add enough oil to cover bottom of pan. Turn heat to medium and add garlic and onion. Cook until soft and fragrant, stirring constantly. Once translucent add peppers and continue to cook until soft. Add tomatoes and spices and bring to a boil. Simmer for at least 5 minutes until juices reduce a bit. Season with salt and pepper and sugar if needed. I like to add more olive oil too! Simmer and crack I eggs. Sprinkle with crumbled chevre and cook until whites on eggs are cooked. Garnish with parsley and eat with bread.

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