Easy Shakshuka

Let’s talk about shakshuka! It’s a baked egg dish AKA “eggs in purgatory.” It’s the perfect warm brunch dish to serve if you are having guests and want to impress them! Serve it with a side of toast, avocado slices, a sprinkle of feta or ricotta and you’ve got yourself a delicious meal!

Although shakshuka isn’t a difficult dish to prepare, I’ve made it even simpler using store-bought sauce! I like my shakshuka on the spicy side so I have used an arrabbiata sauce from Due CelluccIi. This company is locally made in New York City and they give back to the Leukemia and Lymphoma Society! Winning! I also love using Rao’s Homemade Marinara for this recipe!

I N G R E D I E N T S (serves 4)

3 organic red bell peppers, chopped
1 jalapeño, chopped
2 tablespoons olive oil
1 jar marinara or arrabbiata sauce
2 teaspoons paprika
2 teaspoons cumin
8 pasture raised eggs
Optional Extra add-ons: lacinato kale, avocado, toast, baby spinach, shishito peppers, feta cheese

I N S T R U C T I O N S

Preheat oven to 400 degrees
Place olive oil and chopped peppers in a large oven-safe skillet.
Sauteé peppers over medium heat until softened, about 10 minutes.
Add in the greens now, if using, and let them wilt down with the peppers.
Add in the jar of sauce and the spices. Cover with a lid and allow to simmer for about 5 minutes over low heat.
Make wells in the sauce and crack eggs into the wells.
Place skillet in oven and bake until your desired egg consistency. 15 minutes will result in almost fully cooked egg yolks.
Add on optional avocado slices, toasted bread, feta chunks and shishito peppers before serving!