Hot & Spicy Everything Shakshuka

Ingredients

• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeded, stemmed, and chopped
• 1 Tbsp Hot & Spicy Everything Spice Blend (for the sauce)
• 1 Tbsp tomato paste
• 1 (15 oz) can tomato sauce
• 5 eggs
• salt and freshly ground black pepper (to taste)
• 1 tsp Hot & Spicy Everything Spice Blend (for garnish/finishing)
• fresh chopped parsley (for garnish)
• fresh bread or pita chips for dipping

Instructions

Build the Sauce

1. Sauté Aromatics: Heat the olive oil in a large, deep skillet over medium heat. Add the chopped yellow onion and chopped red bell pepper. Sauté for 5-7 minutes, until the vegetables are softened.
2. Add Spices and Paste: Stir in the 1 Tbsp Hot & Spicy Everything Spice Blend and the 1 Tbsp tomato paste. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
3. Simmer Sauce: Pour in the 15 oz can of tomato sauce. Stir everything together, bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce cook, covered, for 8-10 minutes to allow the flavors to meld. Season the sauce with salt and pepper to taste.

Poach the Eggs

1. Create Wells: Using a spoon, create 5 shallow "wells" or depressions in the simmering tomato sauce, ensuring the wells are spaced out.
2. Add Eggs: Carefully crack one egg into each well.
3. Poach: Cover the skillet and let the eggs poach for 5-8 minutes. The cooking time will vary based on your preferred doneness, but the whites should be set and the yolks should still be slightly runny.

Finish & Serve

1. Finish & Serve: Remove the skillet from the heat. Immediately sprinkle the finished dish with the reserved 1 tsp Hot & Spicy Everything Spice Blend and the fresh chopped parsley for garnish. Serve directly from the skillet with crusty bread or pita chips for dipping.