Shakshuka with Feta
A traditional Middle Eastern dish of eggs poached in a spicy tomato and bell pepper sauce topped with creamy feta cheese.
- Prep Time: min
- Cook Time: min
Servings:
2 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- 2 ounces feta cheese, crumbled
- 1 Salt and pepper to taste
- 1 Chopped parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and red bell pepper, sauté until softened, about 5 minutes.
- Add minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes.
- Pour in the diced tomatoes with their juices. Season with salt and pepper. Simmer for 10-15 minutes until the sauce has thickened.
- Make 4 wells in the sauce and crack an egg into each well. Season the eggs with salt and pepper.
- Cover the skillet and cook until the egg whites are set but yolks are still runny, about 5-7 minutes.
- Sprinkle crumbled feta cheese over the eggs.
- Garnish with chopped parsley and serve hot with crusty bread.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!