Easy Bell Pepper Shakshouka (Edit recipe)

For as long as I can remember, this dish for a late breakfast/brunch has been my ultimate comfort meal. It brings me back to breakfast with Nonna as a little kid. So easy to make, packed with flavour, AND includes one pantry item that elevates the entire dish from a family-owned Canadian business named Sardo Foods.

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	14 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	1676 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by The Taste of Montreal

Serves: 2

Ingredients

2 Tbsp Red Bell Pepper Spread, (I used Sardo Foods)
2 Tbsp Extra Virgin Olive Oil, (I used the oil from the Sardo Jar for intense flavour)
1 cup Tomato Sauce, (pre-made from the jar or homemade with fresh tomatoes)
0.333 cup Onion, diced small
1 clove Garlic, pressed
1 tsp Salt, (to taste)
1 tsp Black Pepper, (to taste)
2 tsp Parsley, (fresh or dry, to garnish)
2 whole Eggs, (sunny side up!)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pan over the stovetop to medium heat
Add oil from your bell pepper spread or regular olive oil to the pan
Once heated, add your diced onions and saute until transparent/fragrant
Add your tomato sauce and increase your heat by a bit because we want to cook this sauce down a bit/make it thicker
Once your tomato sauce is bubbling, add your garlic and saute some more
Make two wells in the center of your pan for your eggs
Crack each egg into its proper well and allow to cook until sunny side up (we want a runny yolk!)
Top off with salt, pepper, parsley, and of course, that excellent bell pepper spread
Enjoy with crunchy bread!

Notes

You can use any spread you enjoy to top it off! You can also replace the tomato sauce with fresh tomatoes by cooking them to the point that they are mushy. Season as you feel fits. I like to keep it simple with salt and pepper. Don't forget to have your crunchy bread on the side. I like rye bread or something with the same texture to dip.