Beet Shakshuka Recipe with Chaga Mushroom (Dairy Free)

Mushroom Beet Shakshuka Recipe (Poached Eggs and Tomato) with Wild Siberian Chaga (Vegetarian, Dairy Free, Paleo, Gluten Free)

Ingredients:

• 4 eggs
• 2 tsp Mushroom Beet Latte with Chaga and Beetroot
• 1 large can of peeled tomatoes
• 1 brown onion diced
• 1 tbsp olive oil
• 1/2 medium red bell pepper diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sweet paprika
• 1/8 tsp cayenne
• 2 garlic cloves minced
• 1 tsp red pepper flakes
• Salt and pepper to taste
• Rosemary for garnish

Directions:

1. Heat your olive oil in a skillet under medium-low heat. Add onion and bell pepper. Cook until soft (about 10-15 minutes). Add the garlic, cumin, mushroom beet latte, paprika, chili powder and cayenne. Stir gently. Add tomato sauce and cook for an additional 5 minutes or until tomato is soft.
2. Using a spatula or wooden spoon create pockets where your eggs will go. Once eggs are in pan cover and cook for about 10 minutes.
3. Garnish with rosemary, serve and enjoy your delicious mushroom beet Shakshuka.

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