-14 oz. can of diced tomatoes
-1/2 cup of sliced mushroom
-1/2 cups sliced red onion
-1/2 cup bell pepper
-1 tsp cayenne, cumin, & smoked paprika
-4 large cloves garlic (minced)
-S&P to taste
Begin by preheating the oven to 375 degrees. In a medium sized saucepan or skillet add olive oil. Once oil has reached medium to high heat add chopped onion, bell pepper, and mushrooms. Sauté for 5 minutes then add Galicia and sauté for 1 more minute. Add canned diced tomatoes to the veggie mix, cover with lid and reduce heat to low. Simmer for about 10-15 minutes. With a large serving spoon make 3 or 4 small divets in the shakshuka mixture. Crack eggs and put in each divet. Place the entire pan into the oven for approximately 10 minutes. Remove and let cool. Serve for breakfast, lunch, or dinner! This dish makes great leftovers as well!