Shakshouka

Ingredients

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  1 cloves, minced or 3g

• Serrano pepper

  Raw

  1 pepper or 6g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Ground beef

  95% lean meat / 5% fat, raw

  ½ lb or 227g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ⁹⁄₁₆ tsp or 1g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat up your cast iron skillet on medium, melting a bit of beef tallow or coconut oil to coat the pan.
2. Sautee the sliced onion and garlic until translucent, add beef and cover for a few minutes. Once the ground beef has released it's juices add your spices.
3. Next add your peppers, crushed tomatoes and paste. If you think it maybe to thick for your liking add a bit of water.
4. Cook covered for about 7 minutes.
5. Add your eggs gently in to the sauce, let them cook for about 4 minutes with the cover on for a nice runny yolk.
6. Season with salt and pepper