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Tex-Mex Shakshuka
2 servings

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Garlic
Onion
Bell Pepper
Coriander
Cumin
Chili Powder or Paprika
Diced or Roasted Tomatoes ¹
Tomato Sauce
Salt
Black Pepper
Eggs
Parsley or Cilantro

[ INSTRUCTIONS ]

1. Set oven to 400 F or 200 C.
2. Set a skillet on medium heat.
3. Once hot, add :
   
   2 Tablespoons Extra-Virgin Olive Oil;
   1 Tablespoon Garlic, Minced;
   1/3 Cup Onion, Chopped;
   1 Green Bell Pepper, Diced;
   1 Teaspoon Coriander;
   1 Teaspoon Cumin;
   2 Teaspoons Chili Powder or Paprika;.
4. Sauté for a few minutes until fragrant, about 3 to 5 minutes.
5. Add :
   
   1 Can ( 14.5 Ounce ) Diced or Roasted Tomatoes; ¹
   1/2 Can ( 7 Ounce ) Tomato Sauce, No Salt Added;.
6. Season with :
   
   Salt, to Taste;
   Black Pepper, to Taste;.
7. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
8. Make 4 holes in the skillet and crack :
   
   1 Eggs;
   inside each hole.
9. Bake in the oven for 20 minutes or until the eggs are cooked to desired readiness.
10. Garnish with :
    
    Fresh Parsley or Cilantro, Chopped;
    and enjoy with whole grain toast.

[ NOTE ]

¹ Substitute: 2 Roma Tomato, Diced

Make it even better by tossing in fresh spinach leaves while the sauce is simmering.

::: View the original recipe for Tex-Mex Shakshuka at fitmencook.com