Southwestern One-Pan Shakshuka

Name: Southwestern One-Pan Shakshuka
Total time: 30
Yield: 1
Ingredients: 2 teaspoons olive oil; 1 clove garlic, minced; 1 small red onion, diced, divided; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 1 ½ cups crushed tomatoes; 2 large eggs; ¼ avocado, diced; ¼ cup cherry tomatoes, halved; 2 tablespoons chopped fresh cilantro

Recipe by Tara Botwinick from tasty.co

Brunch 30 Mins.

Ingredients

1 servings

•

2 teaspoons olive oil
•

1 clove garlic, minced
•

1 small red onion, diced, divided
•

½ teaspoon salt
•

¼ teaspoon ground black pepper
•

¼ teaspoon red pepper flakes

•

1 ½ cups crushed tomatoes
•

2 large eggs
•

¼ avocado, diced
•

¼ cup cherry tomatoes, halved
•

2 tablespoons chopped fresh cilantro

Instructions

Preheat the oven to 350˚F (180˚C).
Heat olive oil in an oven-safe skillet over medium heat.
Once the oil is shimmering, add the garlic, half of the onion, the salt, pepper, and red pepper flakes and cook until the onion is softened, about 3 minutes.
Add the crushed tomatoes and stir, bringing the mixture to a simmer.
Crack the eggs directly into the tomato mixture, then transfer the pan to the oven.
Bake until eggs are set, about 11 minutes.
Top the shakshuka with avocado, cherry tomatoes, cilantro, and the remaining red onion.
Enjoy!