Shakshuka Egg Tortilla

Directions

1. Preheat your oven to 400° F. Lightly spray a baking dish with olive oil (my dish was 9 x 13 inches).

2. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

3. Add garlic and spices and cook for an additional minute.

4. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

5. Place the tortillas into the baking dish with edges coming up against the sides of the dish.

6. Pour ingredients from the pan on top of the tortillas in the baking dish.

7. Use your large spoon to make small wells in the sauce and crack the eggs into each well.

8. Bake at 400°F for 10-15 minutes or until the eggs are done to your liking. Serve topped with chopped cilantro and parsley before serving.

Ingredients

• 2 Tbsp olive oil
• 1 red bell pepper, seeded and diced
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• ¼ tsp chili powder
• 1 (28-ounce can) whole peeled tomatoes
• salt and pepper, to taste
• 3 large flour tortillas
• 6 large eggs
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped