Spicy Mediterranean Shakshouka
amazing mix of tomatoes & eggs from the middle east
Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo
1/4 to 1/2 cup oil
2 chili peppers, cleans and finely diced
2 sweet peppers, cleaned and finely diced
8-10 cloves of garlic, crushed or chopped
1 finely chopped onion
5 medium tomatoes, ripe, diced medium
Salt to taste
1 to 1 ¼ level tablespoons cayenne pepper
Heat the oil in a medium frying pan on a high flame. Add the peppers, garlic, onion and tomatoes. Stir and reduce the flame. Simmer for several minutes until all vegetables are softened. Stir occasionally. Season with salt and cook for another 7 – 10 minutes. Add the cayenne pepper and cook a few minutes more.
Break the eggs open, and position them in the center of the mixture. Gently push the whites down into the sauce, and keep the yolks whole. Cook until the eggs set. Remove from the heat and serve hot.
visit the number one digital tool to learn the health benefits of natural Lycopene: