Egg-cellent Shakshuka Serves: 3 Prep time: 5 minutes Cook time: 20 minutes • • 6 fresh tomatoes, or canned 8 garlic cloves, minced 1 onion, cut into 2" pieces 11/4 cup chicken or vegetable stock 1 Tbsp. olive oil 1 tsp. sweet paprika 1/2 tsp. salt 6 large eggs 11/4 cup of chicken or vegetable stock 3 Tbsp. water 1. Heat olive oil in a deep skillet to medium heat. 2. While waiting for pan to heat up, cut tomatoes into quarters. 3. Stir in garlic and onion. Cook until onion has softened and turned translucent, about 5 minutes. 4. Add tomatoes, paprika, and salt. 5. Stir slowly on low heat, until juice comes out of tomatoes, about 10 minutes. 6. Add water and mix well. 7. Use a spoon to make 6 indentations, spaced out evenly on top of mixture. 8. Gently crack an egg into each indentation. 9. Cover the skillet and cook on low heat until egg whites are firm and yolks are soft. 10. Serve with pita bread. RECIPE AND APP STACK FROM TAL FRANKFURT @TALFRANKFURT + + + + “At Cloud for Good, we use this mix of sales apps to create and CONGA FORMASSEMBLY WORKATO PARDOT APSONA implement strategic solutions COMPOSER MARKETING with nonprofit and educational AUTOMATION institutions.” 21