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Before you jump to Big Brunch Shakshouka recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a great deal more popular than it used to be and rightfully so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most likely, most people believe that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, individuals can change their eating habits for the better by carrying out some small changes.

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Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to big brunch shakshouka recipe. You can have big brunch shakshouka using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Big Brunch Shakshouka:

1. Get oil
2. Prepare a medium onion, chopped
3. Take a red bell pepper, cored and chopped
4. Prepare jalapeño, minced
5. Use large cloves garlic, chopped
6. You need tomato paste
7. Get dried oregano
8. You need paprika
9. Take cumin
10. You need black pepper
11. Take can crushed tomatoes
12. Get unsalted stock (veg or chicken)
13. Prepare + 1/4 teaspoon salt to start
14. Provide eggs, brought up to room temp (1 hr out of fridge b4 cooking)
15. You need chopped cilantro & green onion for garnish

Steps to make Big Brunch Shakshouka:

1. Preheat oven to 375F.
2. In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent.
3. Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so.
4. Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed.
5. Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven.
6. Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top.
7. Sprinkle with chopped cilantro and green onions and serve.
8. Enjoy! :)

This recipe is so tasty and hearty that your carnivore guests won't even miss the meat. Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. We love a big skillet of shakshuka. It's loaded with flavor, protein and is so easy to make. Check out these recipes that will make for a delicious dinner or brunch served with a.

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