Shakshuka
Servings 6 servings
Calories 200kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 3 garlic cloves thinly sliced
- 2 teaspoon ground cumin
- 2 teaspoon sweet paprika
- 1 teaspoon chili powder
- pinch ground cayenne optional. Add more for some heat!
- 1 28-ounce can diced tomatoes
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 6 ounces feta crumbled
- 6 large eggs
- 1 bunch fresh cilantro chopped
Instructions
- Add oil to a large pan and heat over medium. Once shimmering add the onion and bell pepper, and continue to saute until soft, about 7-9 minutes. Add the garlic, cumin, paprika, and cayenne, and continue to saute until fragrant, about 2 minutes.
- Add the diced tomatoes, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper, and bring to a simmer. Maintain a simmer until the sauce has thickened, about 10 minutes. Stir in crumbled feta and allow it to melt into the sauce. Taste and adjust the seasoning to your liking.
- Reduce the heat of your pan to medium-low. Make 6 wells in the sauce and crack an egg in each well. Sprinkle the eggs with the remaining 1/4 teaspoon of salt and pepper. Place a lid on top of your pan, and continue to cook until the eggs have set to your liking, for us it's about 6 minutes.
- Remove from heat, and sprinkle the top of your shakshuka with fresh cilantro. Serve with toasted bread, and enjoy!
Nutrition
Calories: 200kcal | Total Carbohydrates: 6g | Protein: 10g | Fat: 15g | Sodium: 783mg | Fiber: 1g | Sugar: 2g | Net Carbs: 5g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com