Shakshuka, Chimichurri and Yogurt Tahini Sauce

Brunch can be this divine, and deceivingly healthy. Impress your friends by serving this dish at your next midday get together. Oh, and this pairs well with some fresh bread.

Total time: 50 minutes

Yield: 3-4 servings

Ingredients

Shakshuka:

• 3 tbsp of olive oil

• 1 28 oz can crushed tomatoes

• 1 red bell pepper, thinly sliced

• 1 onion, diced

• 3 cloves of garlic, minced

• ¼ cup sliced Italian cherry peppers

• ½ cup of grape tomatoes

Yogurt tahini sauce:

• 4 tbsp 2% Greek yogurt

• 1 tbsp tahini

• ¼ tsp salt

Chive Chimichurri Sauce

Directions

1. Preheat the oven to 350 F.

2. Using a rubber spatula, mix the yogurt, tahini and salt in a small bowl until well combined. Set aside.

3. On medium heat, pour 2 tbsp of olive oil in a cast iron skillet pan and saute the pepper and onion until softened, 10 minutes. 

4. Add the garlic and the peppers and sauté for 2 minutes. Lower the heat and add the spices, constantly stirring, and cook until fragrant (1-2 minutes). Season to taste.

5. Over medium heat, pour in the can of crushed tomatoes and add the grape tomatoes. Cook for 10 minutes, or until the crushed tomatoes have reduced and the grape tomatoes burst open. Add a tbsp of olive oil and stir it in. 

6. Using a wooden spatula, make 6-7 pockets in the mixture. Individually crack each egg one at a time in a bowl, and place each egg into a pocket.

7. Put it in the oven and cook them until the eggs set, 9-11 minutes.

8. Remove from the oven. Garnish with the yogurt tahini sauce and chimichurri.