Shakshouka

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground beef

  95% lean meat / 5% fat, raw

  ½ lb or 227g

• 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

• Serrano pepper

  Raw

  1 pepper or 6g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat up a cast iron skillet on medium and melt coconunt oil.
2. Sauté the sliced onion and garlic until translucent, add beef and cover for a few minutes. Once the ground beef has released its juices add your spices.
3. Next add your peppers, crushed tomatoes and paste.
4. Cook covered for about 7 minutes.
5. Add your eggs gently in to the sauce, let them cook for about 4 minutes with the cover on for a nice runny yolk.
6. Season with salt and pepper. Serve and enjoy!

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