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Your Recipes

Total: 2 hours, 50 minutes

Servings: 4


Remove All · Remove Spices · Remove Staples

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Step 1

Whisk together the【Greek Yogurt Sauce】in a medium bowl.

Step 2

Toss the bread with olive oil.

Step 3

In a pot, sweat the peppers, onions, Fresno chilies, and garlic with the 3T of olive oil.

Step 4

Add fire-roasted peppers and salt.

Step 5

Add smoked paprika, cumin, and ground coriander. Cook shakshouka on low for 10 minutes (or until sauce is thick).

Step 6

Add saffron wine.

Step 7

Add puréed canned tomato and cook for 15 minutes.

Step 8

Add eggs for 3-4 minutes covered or until cooked soft enough to the desired doneness.

Step 9

Sprinkle over chopped cilantro and dollop yogurt sauce.

Step 10