Shakshouka

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 cup yellow onion, chopped
• 2 garlic cloves, minced
• 2 baking potatoes, peeled diced into 1 inch chunks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika (spanish)
• 1/4 teaspoon kosher salt
• 1 (26 1/2 ounce) box diced tomatoes (recommend pomi chopped tomatoes)
• 12 ounces frozen artichoke hearts, quartered
• 1/2 cup roasted red pepper, sliced (packed in water)
• 1/4 cup fresh parsley, chopped
• 4 large eggs

Recipe

• 1 in a large, deep skillet, heat oil on medium. add onion and saute, stirring occasionally, until softened, about 3 minutes. add garlic and saute for 1 minute. add potatoes, cumin, coriander, paprika and salt and saute for 1 more minute.
• 2 add tomatoes with juices, artichokes, red peppers and 1/2 cup water. stir to combine, increase heat to medium-high and bring to a boil. cover and cook until potatoes are tender, about 25 minutes.
• 3 reduce heat to medium-low and stir in parsley. carefully crack eggs into skillet over top of potato mixture. cover and cook for 5 minutes, until eggs are just set. garnish with additional parsley and serve immediately.