Shakshuka … for Breakfast, Lunch or Dinner

Ingredients

• avocado oil2 tablespoons
• harissa½ cup
• organic tomato paste3 tablespoons
• large red peppers, small diced2
• cloves garlic, crushed and minced4
• smoked paprika1½ teaspoon
• chili powder1½ teaspoon
• sea salt½ teaspoon
• pepper1 teaspoons
• crushed red pepper1 teaspoon
• fire roasted tomatoes½ cup
• very ripe tomatoes3
• pasture-raised eggs4
• plain grass-fed dairy or coconut yogurt (optional)
• sauerkraut (optional)
• handful of fresh basil (optional)1

Method

1. In a large cast-iron skillet over medium heat, add in the avocado oil, harissa, red peppers, garlic and spices.
2. Cook, stirring occasionally, until mixture thickens.
3. Add in the fire roasted tomatoes and continue cooking for 10 minutes.
4. Using the back of a wooden spatula, form four shallow indents for the eggs.
5. Add in the eggs and cook, uncovered for an additional 10 minutes or until eggs are desired doneness.
6. Serve optionally topped with yogurt, sauerkraut and basil.