The Urban Vegetarian host Desiree Nielsen has all the trendy tips for food enthusiasts looking to add more nutrients to their meals. This recipe is a warm and hearty breakfast called shakshuka, a popular North African dish made with tomatoes and eggs.
Serves 4
Ingredients:
Olive oil, for frying
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
4 cloves garlic, chopped
1/8 teaspoon (.75 ml) cayenne
2 teaspoons (10 ml) sweet paprika
½ teaspoon (2.5 ml) cumin seeds
1 28-ounce (794 g) can whole plum tomatoes with juices, coarsely chopped
Salt and pepper
5 ounces (142 g) buffalo mozzarella, sliced
4-6 eggs
Chopped cilantro, for serving
Method:
Preheat oven to 350 F (175 C).
Drizzle oil in a skillet and heat. Add peppers and onion and cook until onion starts to soften.
Add garlic and cook for a few seconds.
Add the cayenne, paprika, and cumin. Stir to combine and let cook for a few minutes.
Pour tomatoes into skillet and mix to combine.
Season with salt and pepper.
Let simmer for 10 minutes.
Make wells in the mixture, and break eggs into wells.
Place slices of mozzarella in between eggs.
Bake for 10-15 minutes or until egg whites are set.
Garnish with cilantro.
Enjoy!
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