Red Hot Shakshuka

Prep Time: 30 min          Serves: 2        Total Time: 60 min

2 eggs
1 tbs tomato paste
1 carrot
1/2 stick celery
28 oz can diced tomatoes
1 diced onion
3 garlic cloves chopped
1 jalapeño chopped and seeded
(1 habanero chopped and seeded, for extra spice)
1/8 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
1 tsp salt
1/4 tsp pepper
1 cup feta cheese
1 loaf french bread

1. Heat olive oil in skillet
2. Add onions, carrot, celery and peppers
3. Cover pan and cook for 10 min stirring until softened
4. Add garlic, spices, salt and pepper
5. Cook uncovered for 2 min
6. Increase heat to high, adding tomato paste and diced tomato (juice included)
7. Stir mixture and allow to simmer for 10-15 min uncovered until thickened
8. Make two  deep indents in tomato mixture
9. Gently place a cracked egg in each indent
10. Cover and cook 3-4 minutes, until egg whites have set

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