Shakshuka | IMPACT Magazine

Ingredients

• Olive oil
• Coconut oil
• 1 large onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 3 Tbsp. fresh cilantro, rinsed and chopped
• 3 ripe tomatoes, diced
• 1 tin (28 oz.) fire roasted tomatoes
• Handful baby spinach
• 3-4 sprigs fresh thyme and extra to garnish
• 1 preserved lemon, rinsed thoroughly, scraped clean and peel thinly sliced
• 6-8 eggs
• Pink Himalayan salt
• Freshly cracked pepper