SHAKSHUKA 

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OLIVE OIL 

1 ONION

1 BELL PEPPER

2 EGGS

1 CAN DICED TOMATOES

1 GARLIC

1 TSP CUMIN 

1 TSP PAPRIKA POWDER

SALT & PEPPER

PARSLEY 

Heat olive oil in a pan on medium heat. Add the chopped onion and bell pepper and cook for 5 minutes. Add garlic and spices and cook 1 minute. 

Pour the diced tomatoes into the pan and season with salt and pepper. 

Use a spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 – 8 minutes, or until the eggs are done to your liking. 

Garnish with chopped parsley and serve with some slices of avocado. 

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