Shakshuka (on the Grill!)

Shakshuka makes a delicious brunch. If you have a cast iron skillet, it's great to cook the shakshuka in the skillet on a grill, to add and extra smokey grill flavor. Pair it with grilled sourdough and a side salad, and you have a beautiful bright and healthy meal. 

I used a marinara sauce, instead of the usual crushed tomatoes, because I love Carbone Marinara, and the sauce is basically peeled tomatoes & puree with a few other yummy ingredients. 

The ingredient list is made up of a few fresh produce items, marinara and spices, and then the fresh eggs.  Its such an easy recipe to make, while creating a flavorful and robust dish!

recipe serves 2- 4

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 small red bell pepper (stemmed and seeded) diced
• 1 small orange red bell pepper (stemmed and seeded) diced
• 1 small onion diced
• 3 cups of tomato sauce  (I used Carbone Marinara)
• 1 tbsp cilantro
• 1/2 tsp garlic powder
• 1/2 tsp cumin 
• 1/2 tsp coriander
• 1/2 tsp smoked paprika 
• 4 large eggs
• 1 avocado sliced
• 1/2 tsp salt
• salt and pepper to taste

METHOD

1. Add olive oil to a large saute pan set to low.
2. Add onion, red and orange pepper and salt.
3. Stir for 8 minutes until all ingredients are gently cooked through.
4. Add garlic powder, cumin, coriander and paprika. Stir and then add tomato sauce and simmer for 15 minutes.  
5. Use a wooden spoon to make 4 holes into the sauce.  crack in the eggs. 
6. Cover and cook until the eggs are set, 5-8 minutes. 
7. Season with salt and pepper to taste and sprinkle with cilantro, and decorate with sliced avocado at  the edges.  
8. Serve next to fresh sourdough toast.  

This August, the recipes for Let's Do Brunch on Substack, will feature main courses you can choose to cook on the grill, to enjoy and soak up the beautiful summer weather.