FRESH HERB SHAKSHUKA

INGREDIENTS

• 4 to 5 eggs

• 1 white or yellow onion, chopped

• 1 lb. cherry tomatoes, halved

• 6 cloves of garlic, minced

• 1-2 cups of tomato sauce

• 2 sprigs of rosemary, removed from stems and finely chopped

• 2 sprigs of tarragon, removed from stems and finely chopped

• Basil for garnish

• 1 Tbsp tomato paste

• 2 Tbsp olive oil

• 1-2 tsp curry powder

• 1/2 -1 tsp chili flakes

• 1-2 tsp coarse kosher salt

• 1 - 2 tsp fresh cracked pepper

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DIRECTIONS

1. Start off by heating 1 Tbsp of olive oil in a med size pan, over medium heat, then add in the chili flakes, saute for 30 seconds.

2. Next, add in the chopped onion and season with salt and pepper. Saute over med- high heat, stirring often to prevent burning, about 2-3 minutes.

3. Once the onions are translucent bring the heat down to medium, add in 1 Tbsp of olive oil, the garlic and tomato paste, cook until color changes to a brick red. Next add in the rosemary, tarragon, and curry powder, stir to combine. Continue to cook on medium for another 3-5 minutes. (You want everything to cook evenly and soften).

4. Now, add in the cherry tomatoes over medium- high heat and saute for another 2-3 minutes until the tomatoes have cooked through and begin to burst. Then add in the tomato sauce.

5. Next, once the sauce is ready start to make little holes where you will nest each egg into. Place one egg into each whole you create and season with salt, pepper and chili flakes.

6. Now, lower the heat to low and cook covered for 7-8 min (runny yolk) 8-10 min (solid yolk).

7. Lastly garnish with basil and enjoy!