Southwestern One Pan Shakshuka Recipe By Tasty

Steps:

• Heat a large cast iron skillet over medium-low heat.
• Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
• Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
• Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
• Stir in the baby kale until wilted.
• Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
• Top with the feta cheese and remove the pan from the heat.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C). Set a wire rack over a baking sheet.
• Arrange the bread slices on the wire rack, then bake for 8 minutes, until slightly toasted.
• Heat the olive oil in a large cast-iron skillet over high heat. Add the onion and cook for 5 minutes, until softened.
• Add the red pepper and cook for 5 minutes, or until softened.
• Add the garlic, salt, pepper, cumin, paprika, cayenne, chili powder, and tomatoes. Stir occasionally for 15 minutes, or until thickened.
• Spoon the shakshuka sauce onto the bread. Spread evenly.
• Make a small well in the center of the sauce on each slice of bread. Carefully add an egg to each well.
• Season the eggs with salt and pepper.
• Bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
• Sprinkle with chopped parsley and serve warm.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200˚C).
• Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
• In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
• Sprinkle the seasoning mix over the vegetables.
• Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
• Place the red bell pepper halves, cut side down, on a second baking sheet.
• Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
• Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
• Peel the red bell peppers.
• Transfer the flesh from the red bell peppers into a blender or food processor.
• Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
• Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
• Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
• Enjoy!