2 Tbs extra virgin olive oil
1 Vidalia onion, thinly sliced
2 cloves garlic, minced
2 red peppers, small diced
1 yellow pepper, small diced
2 jalapeno peppers, finely chopped
4 organic tomatoes, roughly chopped
1 bunch cilantro, roughly chopped
1 15 ounce can black beans, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon local sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 avocado, sliced
1. In a large saucepan, or dutch oven, add olive oil and heat until shimmering. Add onion, garlic, peppers, paprika, cumin, salt, pepper and red pepper flakes and stir until softened, about 3 minutes.
2. Add tomatoes & beans, stir to combine and cook over low heat for 15-20 minutes until sauce thickens.
3. Remove pan from the heat, let cool slightly and top with avocado slices, and cilantro. Serve family-style immediately with crusty bread and olive oil.
– Traditionally, this dish is served with eggs, cracked into gaps in the Shakshuka mixture, covered and cooked for an additional 10 minutes prior to serving.