Spicy Vindaloo Shakshuka

Spicy Vindaloo Shakshuka

Recipe developed by:  Casey Colodny from The Mindful Hapa

Use your favorite Indian simmer sauce for a quick and easy variation on shakshuka! The perfect easy breakfast, lunch, or even dinner.

1 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 jar Maya Kaimal Spicy Vindaloo Simmer Sauce 
5-6 large eggs
1 jalapeño, sliced thin
chopped fresh cilantro

1. Preheat oven to 350F.
2. Add olive oil to a medium cast iron skillet and bring to medium heat. Add diced onion and cook for 2-3 minutes, or until onions are translucent.
3.Add diced red bell pepper and garlic and cook for an additional 3-5 minutes.
4. Add jar of Spicy Vindaloo Sauce and stir to combine. Remove from heat.
5. Using the back of a spoon, make a small well in the sauce, and crack one of your eggs, seasoning with salt and pepper.
6. Repeat process with remaining 4-5 eggs, depending on the size of your pan and how many can fit.
7. Carefully transfer skillet to oven and bake for 8-12 minutes, or until the egg whites are opaque and the yolks are soft.
8. Remove from oven and top with sliced jalapeño and fresh chopped cilantro. Enjoy!