Legendary Shakshouka

From Emily Henry

Ingredients

2 Tbsp. olive oil or butter (from grass-fed cows if possible!)
1 bell pepper, diced
2 Tbsp. minced garlic
1 can diced tomatoes (14.5 oz size)
2 Tbsp. tomato paste
1 lb. ground beef (from a good source if you can!)
1 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. thyme
1/2 tsp. chili powder
1/4 tsp. cumin
6 eggs (free range is nice)
sea salt and cracked black pepper
2 Tbsp. goat cheese (optional)

Directions

• In a large cast iron pan, heat oil/butter on med heat.

• Add peppers and garlic, cook about 5 min, stirring with wooden spoon every couple min so garlic doesn’t burn. Add diced tomatoes and tomato paste, stir to incorporate. Let simmer on med while making the meatballs.

• Combine beef, curry powder, paprika, thyme, and salt and pepper in a bowl. Mix with spoon or hands so all spices are dispersed. Shape into 1” meatballs, and put directly into tomato mixture in a single layer. Let simmer.

• When meatballs are starting to turn brown around the edges, flip them over and continue cooking. After flipping meatballs, add chili powder and cumin, plus more salt and pepper to taste. Stir gently.

• When shakshouka has thickened to stew-like consistency, use wooden spoon to make 6 slight indentations in top of the shakshouka. Carefully crack eggs into indentations and cover pan with a lid (glass works best to keep an eye on it, but metal is ok too). When egg white is just cooked through and yolks are still soft, remove lid, take pan off heat and let sit for 5 min. Just before serving, crumble goat cheese over shakshouka.

• Serve with crusty bread and a green salad.