Moroccan-Style Shakshuka for Passover

Ingredients

• 1 frozen bag of peas and carrots

• 5 eggs

• 4 cloves garlic

• 1 onion

• 1 bell pepper

• 1 3/4 cups water

• 2 tablespoons oil (for frying)

• 2 tablespoons sweet paprika

• 1 teaspoon crushed chili

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Instructions

Peel the onion and slice it into strips. Slice the bell pepper into strips as well.

In a wide, shallow pan, heat the oil and sauté the onion until it begins to turn golden. Add the bell pepper strips and continue cooking until softened.

Peel the garlic and dice it. Add it to the pan toward the end of the sautéing. Add the spices and water, and mix well.

Add the peas and carrots, bring to a boil, then reduce the heat and simmer for about 15 minutes, until most of the liquid is absorbed.

Crack each egg into a small bowl, then gently pour it over the mixture.

Cover the pan and cook on low heat for about 10 more minutes, until the eggs are set.