Shakshuka with Bacon and Goat Cheese

Ingredients

• 4 slices thick cut bacon, chopped

• 1 small red onion, sliced

• 1 bell pepper, sliced

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1 14oz can diced tomatoes

• 4 eggs

• 1/4 cup soft goat cheese

• cilantro, to garnish

Instructions

1. Heat a large pan with a tight-fitting lid over medium heat. Add the bacon to the pan and cook until the bacon has crisped up. Remove from the pan with a slotted spoon and set aside.

2. In the same pan, add the onion and bell pepper. Saute until the veggies have softened, about 5 minutes. Add the spices. Pour in the diced tomatoes and simmer for 3-5 minutes, until the sauce has thickened a bit.

3. Use a spoon to make four wells in the sauce. Crack the eggs into the wells and cover the pan, cooking until the whites have set but the yolks are still runny about 5-7 minutes. Make sure to keep an eye on the eggs as they will set quickly.

4. Remove from the heat. Scatter bacon and goat cheese over the skillet. Garnish with cilantro. Serve immediately.