Pork Chop Shakshuka

Ingredients

• 3 packages of Swift Roasted Garlic & Herb Seasoned Pork Chops
• 1 Tbsp. vegetable oil
• 1 red bell pepper, seeded and thinly sliced
• ½ white onion, chopped
• 1 poblano pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. red pepper flakes
• 24 oz. crushed tomatoes
• 2 Tbsp. tomato paste
• 1 tsp. salt, or to taste
• 5 large eggs
• 3 pita breads, warmed and cut into wedges
• 1 Tbsp. fresh cilantro leaves
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. crumbled feta cheese

Instructions

1. Toast the spices. Heat a large, deep skillet over medium-low heat. Add the smoked paprika, cumin, coriander, and red pepper flakes. Stir for about 30 seconds, just until fragrant, then transfer to a small bowl.
2. Cook the pork. Add the vegetable oil to the skillet and increase the heat to medium-high. Add the pork chops and sear for approximately 2 minutes per side. Reduce the heat as needed and continue cooking until the internal temperature reaches 145°F.
3. Rest and dice. Transfer the pork to a clean cutting board and let rest for at least 3 minutes, then cut into ½-inch pieces.
4. Cook the vegetables. Add the bell pepper, onion, and poblano to the skillet. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
5. Build the sauce. Stir in the tomato paste and cook for 2 minutes. Add the toasted spices, crushed tomatoes, and salt. Bring to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until slightly thickened. Stir in the diced pork.
6. Add the eggs. Make five small wells in the sauce and crack an egg into each. Cover and cook over medium-low heat for approximately 5–8 minutes, or until the whites and yolks are set.
7. Garnish and serve. Sprinkle with cilantro, parsley, and feta. Divide among five servings, including one egg per serving, and serve with warm pita wedges.