Good Lifestyle

Shakshuka, a North African and Levantine dish ofeggs Poached in a garlic tomato and pepper sauce (you may be familiar with its Italian parent,Purgatory eggs), is a deeply tasty weekend breakfast that is quitepaleo. Made with fresh or canned tomatoes, the sauce begins with peppers, onions and skipped garlic. Some good spoonful spoonful of the spicy North African pepper dough Harissa adds shakshuka depth, making the mix of this paleo pan more exciting than your daily tomato and garlic sauce.

While Shakshuka is already a rich protein breakfast with eggs, if you want some additional protein, lamb to the ground - or any earth meat that you prefer to blend seamlessly with the sauce. , adding a little extra oomphe to this paleo pan without changing the general flavor of the dish.

Made 4 servings

Ingredients

2-4 tablespoons olive oil
½ book 10% lamb gras, optional
1 large onion, finely sliced
1 pepper yellow, orange or red, seeded and mined
1 green pepper, seeded and chopped
Kosher salt
3 garlic clove, finely sliced
2 ground cumin teaspoons
¼ cup of Harissa (regardless of the level of heat you prefer)
1 ounces can crushed tomatoes, or 28 ounces of freshly chopped tomatoes (about 3 cups)
4-6 eggs
Chopped parsley or Cilantro, to serve

How to do it

1. Heating 2 tablespoons oil in a 12-inch cast iron pan (or other safe) over medium heat and preheat the oven to 400 ° F.
2. If you use the lamb to the ground:Add to the pan and press a uniform layer. Season with a big pinch of salt. Cook undisturbed for 3-4 minutes, until it is well brown, then break into pieces with a spoon or a wooden spatula and continue to cook until completely golden, 2-3 minutes. Remove the lamb from the pan to a plate. There should be a bit of lamb grease rendered in the pan, but if there is no table spoon oil of 1-2 and reduce heat to medium.
3. Otherwise use of meat: Heat 2 tablespoons of oil in the pan-fire pan.
4. Add the onion and peppers to the pan with a large pinch of kosher salt and cook it, stirring from time to time to the very soft, about 15 minutes. (If the mixture starts to become truly carbonized, degreech the pan with 1 tablespoon of water.)
5. Stir in garlic and cooking for 1 minute.
6. Incorporate the cumin and cook for 1 minute.
7. Stir in Harissa and tomatoes with another large pinch of salt and boil, then reduce heat to low. Add the lamb to the sauce if you use and cook until the mixture is reduced a little, 10-15 minutes.
8. Make 4-6 wells in the sauce and crack an egg in a small bowl. Place the egg in a well and repeat with remaining eggs. Season each egg with salt.
9. Transfer the oven pan and cook until eggs are cooked to your liking, 10-15 minutes.
10. Serve with Persil or Cilantro.

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