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Harissa + Bell Pepper Shakshuka | paleo, gluten-free, high in protein and perfect as a healthy breakfast, brunch, lunch or dinner | Angela Simpson, Eat Spin Run Repeat | #paleo #glutenfree #brunch #eggs

Harissa + Bell Pepper Shakshuka


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 2 servings
  • Category: breakfast
  • Method: stovetop
  • Cuisine: Middle Eastern

Description

Whether you’re in search of breakfast, lunch or dinner, this Middle Eastern Harissa + Bell Pepper Shakshuka is a delicious (and healthy) answer. Made with simple ingredients and complimented with vibrant, flavourful spices, hitting your daily veggie quota has never been so easy!


Ingredients

  • 1 tbsp olive oil or avocado oil
  • 1 medium clove garlic, minced
  • 1/2 cup diced white onion
  • 1 1/2 cups diced yellow + red bell pepper*
  • 1 tbsp harissa paste
  • 1/2 tsp each paprika, ground cumin and turmeric
  • 3 cups diced tomatoes (canned ones with their juices are totally fine)
  • 2 free range organic eggs** (the more intensely-orange the yolks, the better!)
  • parsley, mint and microgreens, to garnish

Instructions

  • Heat the avocado oil/olive oil in a cast iron skillet for 1 minute. Add the garlic and onion, stir frying for 2 mins, or until the onion is translucent.
  • Add the bell peppers*, harissa and spices. Cook until the bell peppers begin to soften, about 5 mins.
  • Add the tomatoes and reduce heat to a simmer. Cook for another 15-20 mins, allowing the sauce to thicken and reduce in volume.
  • Taste the sauce and adjust seasonings if you like.
  • Use a spoon to make 2 indentations in the tomato sauce. Crack an egg into each indentation.**
  • Cover the skillet and cook for a final 8-10 mins. The egg whites should be mostly set, but the yolks should still be nice and dippy.
  • Serve garnished with the fresh herbs and microgreens if desired. Other serving ideas: tabbouleh, cucumber and tomato salad, crusty bread or pita bread.

Notes

*If you don’t have bell peppers on hand, zucchini, chopped dark leafy greens, chopped asparagus and mushrooms all make great swaps.

**Want to add more eggs per serving? No problem – just make 2 more wells in the tomato sauce. You may want to use a larger cast iron skillet in order to keep the eggs from running into each other.