Shakshuka with Grilled Chicken

Ingredients

• •2 chicken breasts
• •1 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 green bell pepper, diced
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp cayenne pepper (adjust to taste)
• •1 can (14 oz) diced tomatoes
• •1 tbsp tomato paste
• •4 large eggs
• •Salt and pepper to taste
• •Fresh parsley or cilantro for garnish
• •Lemon wedges for serving

Instructions

1. 1

   Season the chicken breasts with salt and pepper on both sides.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and grill until cooked through, about 6-7 minutes per side. Remove from the skillet and set aside to rest.

3. 3

   In the same skillet, lower the heat to medium and add the diced onion. Sauté until translucent, about 3-4 minutes.

4. 4

   Add the minced garlic, red and green bell peppers to the skillet. Cook for an additional 5 minutes until the peppers soften.

5. 5

   Stir in the ground cumin, paprika, cayenne pepper, salt, and pepper. Cook for 1 minute until fragrant.

6. 6

   Add the diced tomatoes and tomato paste. Mix well and allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.

7. 7

   Make four wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5 minutes or until the eggs are set to your liking.

8. 8

   While the eggs are cooking, slice the grilled chicken. Serve the shakshuka in bowls, topped with sliced chicken, and garnish with fresh parsley or cilantro and lemon wedges.