4 servings
Ingredients:
- 2 Tbsp. olive oil
- 1 onion, thinly sliced
- 1 Del Monte® red bell pepper, seeded and thinly sliced
- 3 garlic cloves, minced or pressed
- 4 Del Monte® Roma tomatoes, diced
- 2 Tbsp. tomato paste
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- ½ tsp. fine sea salt
- ¼ tsp. cayenne pepper
- 4 large eggs
- For the Cilantro-Jalapeño Sauce:
- 1 small bunch cilantro, leaves and stems finely chopped
- 3 Tbsop. olive oil
- 1 Tbsp. fresh lime juice from one Del Monte® lime
- 1 jalapeño, seeded and chopped
- ½ tsp. fine sea salt
Instructions:
- In a large heavy skillet heat oil over medium heat. Add onion and pepper and sauté until softened, six to eight minutes. Add garlic and sauté one minute more.
- Stir in tomatoes, tomato paste, paprika, cumin, salt, cayenne, and ½ cup water and cook, stirring occasionally, until tomatoes are cooked down into a thick sauce, eight to 10 minutes.
- Make 4 depressions in the sauce and crack an egg into each one. Turn down heat to medium-low and simmer gently until the eggs are cooked to desired doneness, 5-10 minutes.
- While eggs cook, in a food processor combine cilantro, oil, lime juice, jalapeño, and salt. Process to a paste. Taste and add more salt or lime juice if needed.
- Serve shakshuka topped with cilantro sauce.