Monthly recipe: Shakshuka

Ingredients:

·       1 tbsp organic ghee or other cooking fat of choice

·       1 small onion diced

·       1 red bell pepper diced

·       3-4 cloves garlic minced

·       2 links chorizo or andouille sausage pre-cooked and chopped

·       28 oz can peeled plum tomatoes half drain and tomatoes roughly chopped

·       1 tsp chili powder

·       3/4 tsp paprika

·       1/2 tsp cumin

·       Dash cayenne - optional for extra heat

·       Small bunch of fresh kale or a large handful, roughly chopped

·       6 eggs

·       Salt and pepper

Instructions:

1.         Preheat your oven to 400 degrees (to bake the eggs at the end), heat a large cast-iron skillet over medium heat and add the ghee or other cooking fat.

2.         Once the skillet is hot, add the onions and peppers and cook until the onions are translucent, stirring, then add the garlic and sausage and cook 2-3 more minutes.

3.         Once the sausage begins to brown, add the tomatoes and spices and simmer for 5-8 minutes until the sauce thickens, stir in the chopped kale and continue to cook so the kale wilts**

4.         Create 6 spaces in the mixture and crack each egg right into the skillet, careful not to break the yolks. Sprinkle with salt and bake in the preheated oven for 10-15 minutes until eggs are cooked to preference.

 **Get creative with your veggies of choice, the sky’s the limit. ENJOY!