Careme

Ingredients

• Jumbo Yellow Onions 1 lb $1.49/lb
• Kroger® Tri-Color Bell Peppers 1 pack $3.99 sale
• Fresh Roma Tomato 1 1/2 lb $2.79/lb
• Garlic 4 cloves $1.50 each
• Fresh Basil small handful, optional garnish $2.79 optional
• Fresh Avocado 1 to 2, optional for serving $1.50 each
• Pantry: eggs 10 to 12 eggs pantry
• Pantry: olive oil 2 tablespoons pantry
• Pantry: tomato paste or canned tomatoes optional, 2 tablespoons paste or 1 can for saucier texture pantry
• Pantry: paprika, cumin, salt, black pepper as needed pantry
• Pantry: bread or tortillas for serving as needed pantry

Instructions

1. Heat 2 tablespoons olive oil in a large deep skillet over medium heat.
2. Dice 1 lb yellow onions and the peppers from 1 pack tri-color peppers. Cook for 8 to 10 minutes until softened.
3. Mince 4 garlic cloves and add to the pan. Cook 30 seconds.
4. Chop 1 1/2 lb fresh Roma tomatoes and add them to the skillet. If you want a saucier shakshuka, add 2 tablespoons tomato paste or 1 can canned tomatoes from the pantry.
5. Season with 1 teaspoon paprika, 1/2 teaspoon cumin, 1 to 1 1/2 teaspoons salt, and a little black pepper. Keep it mild for the kids.
6. Simmer 10 to 15 minutes, stirring occasionally, until the vegetables are soft and the sauce thickens.
7. Make 10 to 12 little wells in the sauce and crack in 10 to 12 eggs. Cover and cook 6 to 10 minutes, until the whites are set and yolks are cooked to your liking.
8. Top with chopped basil if using. Serve with bread or tortillas, and sliced avocado on the side if desired.
9. For the 4 adults and 4 young kids, plan on 1 egg per child and 2 eggs per adult if this is a main alongside the tostadas.