Spiced Shakshuka-Style Skillet with Poached Eggs and Roasted Peppers

Ingredients

• 6 eggs
• 1 can (28 oz) crushed tomatoes
• 2 roasted red peppers
• 1 yellow onion
• 4 cloves garlic
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp avocado oil
• 1/2 cup fresh cilantro
• 1 cucumber
• 1 lime
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Dice the onion and mince the garlic. Chop the roasted red peppers into strips.

2. 2

   Heat avocado oil in a large skillet over medium heat and cook the onion 6-8 minutes until golden at the edges.

3. 3

   Add garlic, smoked paprika, and cumin; stir 1 minute until fragrant.

4. 4

   Add crushed tomatoes and roasted peppers, season with salt and black pepper, and simmer 15 minutes until thickened and glossy.

5. 5

   Make six wells in the sauce with a spoon. Crack an egg into each well, cover, and poach 6-8 minutes until whites are set and yolks are jammy.

6. 6

   Meanwhile, slice the cucumber thin and toss with lime juice and a pinch of salt for a quick salad.

7. 7

   Rest the skillet 5 minutes off heat, scatter cilantro over the top, and serve two eggs per person with cucumber salad on the side.