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Make Ahead Shakshuka

Kristen Stevens | The Endless Meal
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2

Bell peppers

5 cloves

Garlic

1 1/2

Onions, diced, about 3 cups, large

1 28 ounce can

Tomatoes

3 cups

Tomatoes, fresh

6

Eggs

2 tsp

Harissa paste

1 tbsp

Honey

1 1/2 tsp

Paprika

1/2 tsp

Pepper, fresh cracked

1 tbsp

Sea salt

1/2 tsp

Turmeric

1 handful

Flat leafed parsley and some good quality olive oil to finish

3 tbsp

Olive oil

1 tbsp

Red wine vinegar

1 1/2 tsp

Cumin

1/4 cup

Goat or feta cheese