Tomato & Egg Stew (Shakshuka)

It's quick, simple, easy to scale up or down and works for breakfast, lunch, or dinner! Most importantly, it's also downright delicious.

Ingredients:

• 2 tbsp Phat Olive Garlic Infused Olive Oil

• 1 tbsp Phat Olive Baklouti Fused Olive Oil

• 1 large Yellow Onion, chopped

• 2 Green Peppers, chopped

• 1 cup Mushrooms, chopped

• 1 Garlic Clove, chopped

• 1 ½ tsp Ground Cumin

• 1 tsp Sweet Paprika

• Salt and pepper

• 6 Vine-Ripe Tomatoes, chopped

• 1/2 cup Tomato Sauce

• 6 large Eggs

• 1/4 cup Fresh Parsley, chopped

Directions:

Heat the Garlic and Baklouti olive oils in a large cast iron skillet. Add the onions, mushrooms, green peppers, garlic, pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the tomatoes, tomato sauce, cumin, and paprika. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust salt and seasoning to your liking.

Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture. Space them out so eggs will not clump together. Gently crack an egg into each indention. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh parsley – you can drizzle more Baklouti Fused Oil for more kick. Serve hot/warm with some pita bread or basmati rice. You can also top with avocado and crumbled feta cheese for additional texture and flavors.

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