Shakshuka Sauce

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

Directions

1. Preheat oven to 375F. In an oven-safe saucepan, saute seasoned veggies over medium heat a few minutes until they begin to soften, then add ground spices. Cook a few minutes more until fragrant, then add crushed tomatoes.
2. Bring sauce to a simmer. If making the full meal and not just prepping sauce, crack in 1 egg per serving and transfer pan to oven. Bake 7-10 minutes or until eggs are just set. (Eggs not included in macros for variable sauce-to-eggs ratio)
3. Serve with feta/goat cheese/greek yogurt, cilantro, spinach, brown rice/barley/oats/chickpeas and you got yourself a meal.
4. Adapted from Joshua Weissman's recipe on YouTube
5. BONUS TIP: if you want to stretch this sauce even further, add a can of El Pato spicy tomato sauce. YUM!