Low Sodium Light Tomato Shakshuka

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 can (28 oz) whole peeled tomatoes, crushed by hand
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
8 large eggs

For serving

¼ cup fresh parsley, roughly chopped
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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