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Spicy Muhammara Red Pepper Shakshuka
This take on Shakshuka using Pomi Strained Tomatoes is exactly what you need to spice up your weekend brunch! The strained tomatoes do all the work, all you need is a couple of fresh eggs and basic pantry staples!
Gluten Free, Paleo
Serves 2
Ingredients:
1 tablespoon Extra virgin olive oil
½ small Yellow onion, diced
1 Red pepper, diced
1 carton of Pomi Strained Tomatoes
1 tsp of Truff Black Truffle-Infused Hot Sauce
1 medium ripe tomato, diced
1-2 tablespoons Harissa Sauce or Paste, to taste
4 Eggs
½ Avocado, diced, for serving
Fresh chopped cilantro, for serving
Lime slices, for serving
Instructions:
1. Preheat oven to 400℉. In a medium oven-safe skillet over medium heat, add the diced onion. Season with a pinch of salt, and cook until softened and translucent, 4-5 minutes, stirring often. Add the red pepper and cook for an additional 2-3 minutes, until slightly softened.
2. Pour in the carton of Pomi Strained Tomatoes, and add the hot sauce, diced tomato, and harissa. Stir well to combine, making sure the harissa is fully incorporated. Bring the sauce to a simmer, and season with salt to taste, if necessary.
3. Using a spoon, create 4 wells in the sauce. Crack the eggs into wells, then transfer the skillet to the oven. Bake for 15 minutes, until egg whites are set and yolks are cooked to your liking. Serve with diced avocado, fresh cilantro, and lime.
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