Vegetarian Shakshuka
Ingredients:
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 cup yellow onion, finely chopped
- 1 red bell pepper, diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste (adjust for spice level)
- 1 cup fresh spinach, roughly chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves, chopped
- 1 avocado, sliced
- Microgreens, optional, for garnish
- Toasted whole-grain bread, for serving
Instructions:
- Heat the avocado oil in a 12-inch skillet (stainless steel or enamel-coated cast iron) over medium heat. Add the onion, red bell pepper, ¼ teaspoon of salt, and several grinds of black pepper. Sauté for 6 to 8 minutes, or until the onion becomes soft and translucent.
- Lower the heat to medium-low. Stir in the garlic, smoked paprika, cumin, and cayenne, if using. Cook for about 30 seconds, until fragrant.
- Add the crushed tomatoes and harissa paste. Stir to combine, then let the mixture simmer for 15 minutes, stirring occasionally, until the sauce thickens.
