Ingredients

• ½ small diced sweet onion
• 1 tablespoon of finely minced Catch a Fire Jalapeno Garlic
• 2 teaspoons of Extravagonzo Red Chili Culinary Oil
• 28 ounce can of Whole Peeled Plum Tomatoes, undrained, crushed with your hands
• zest of ½ lemon
• 1 tablespoon of Psycho Soy 
• two 4 ounce fresh salmon fillets
• 2 eggs
• Kosher salt and fresh cracked pepper to taste

Instructions

1. Preheat the grill to high heat.
2. Place a cast iron skillet on hot grill with 1 teaspoon of Extravagonzo Red Chili Culinary Oil and caramelize the onions and Catch a Fire Jalapeno Garlic. Once they are brown add in the tomatoes, lemon zest, Psycho Soy  and salt and pepper and let it stew on high heat for 10 to 12 minutes. Set aside and keep warm.
3. While the sauce is half way through the stewing process, coat the salmon with the remaining Extravagonzo Red Chili Culinary Oil, salt and pepper and cook on a hot spot on the grill for 4 to 6 minutes on each side or until grill marks are formed and it is cooked through.
4. When the salmon is flipped for the first time, add 2 eggs right to the top of the shakshuka sauce in the cast iron skillet and close the lid on the grill and cook until the desired amount of doneness in the eggs is achieved.
5. Serve the salmon on top of the eggs and shakshuka sauce. Optional: Serve with crust rolls.