A Breakfast Dish from Tunisian & Turkish Mediterranean: Shakshuka with Eggs – Chopped Onion – Sliced & Roasted Red Bell Pepper – Cilantro – Minced Garlic – Cumin – Paprika – Cayenne – Diced Tomatoes – Extra Virgin Olive Oil

This is easy! And can be served to a large group needing a fancy breakfast. . .

For 4:

–eggs (2 are shown in the picture; but there is enough sauce for 4 eggs)

–chopped onion (one-quarter cup)

–sliced & roasted red bell pepper (in a jar; 3 tablespoons, drained)

–cilantro (1 tablespoon; dried; be generous

–minced garlic (1 tablespoon)

–cumin (1 teaspoon)

–paprika (1 teaspoon)

–cayenne pepper (one-quarter teaspoon; or more to taste)

–diced tomatoes (1 can; do not drain)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients EXCEPT eggs in a very large, covered baking dish. Stir well. Microwave on high for 6 minutes.

2 – While the sauce is cooking, place each egg in a small dish, season with salt, pepper, and olive oil.

3 – When sauce has finished cooking, make an indentation in two places in the sauce. Pour an egg into each indentation. Microwave on high for 3 minutes. (If using 4 eggs, microwave on high for 5 minutes, longer if you like firm eggs.)

4 – Serve the eggs and sauce hot, atop toast if desired.

–recipe adapted from Food Network Kitchen.

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