Shakshuka

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 tablespoons avocado oil

¼ to ½ cup harissa

3 tablespoons organic tomato paste

2 large red peppers, small diced

4 cloves garlic, crushed and minced

1 ½ teaspoon smoked paprika

1 ½ teaspoon chili powder

1 to 2 teaspoons sea salt

1 to 2 teaspoons pepper

1 to 2 teaspoon crushed red pepper

½ cup fire roasted tomatoes

2 to 3 very ripe tomatoes

4 pasture raised eggs

Plain grass fed yogurt

Sauerkraut

1 to 2 handfuls of fresh basil

Directions at draxe.com

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