Shakshuka with Feta
Shakshuka is a perfect breakfast for dinner option. It’s a one-skillet recipe of pouched eggs in a tomato and sweet pepper sauce spiced with cumin, sweet paprika, and cayenne or red pepper flakes.
Servings 5 servings
Calories
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion sliced
- 1 large red bell pepper chopped into 1/2" pieces
- 1 large yellow bell pepper chopped into 1/2" pieces
- 3 cloves garlic thinly sliced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1/8 teaspoon red pepper flakes or to taste
- 1 28-ounce can O Organics crushed tomatoes
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 oz feta cheese crumbled
- 5 - 6 large eggs
- chopped parsley for garnish
Instructions
- Heat the oil in a large skillet over medium-low heat. Add the sliced onions and bell peppers. Cook until soft, about 20 minutes.
- Add the sliced garlic and cook for about 2 minutes, until fragrant.
- Add the cumin, paprika, salt, pepper and red pepper flakes and stir well to combine.
- Add the crushed tomatoes and simmer the sauce until thickened - about 10 minutes.
- Stir in the crumbled feta cheese.
- Gently crack the eggs into the skillet directly into the sauce. Season the eggs with salt and pepper.
- Cover the skillet with the lid until the eggs are set - about 8 to 10 minutes.
- Garnish with chopped parsley.