Description
Learn how to make a quick and easy shakshuka with this foolproof recipe. Made with kitchen and pantry staples, this recipe works well for breakfast, lunch or dinner.
Ingredients
Scale
Shakshuka:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon crushed chillies
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 28oz can diced tomatoes
- 4–6 eggs
To Serve:
- Feta cheese, crumbled
- Cilantro, roughly chopped
- Crusty bread
Instructions
- Preheat oven to 375°F.
- In a cast-iron skillet or oven-safe skillet on medium-high heat, warm olive oil.
- Add onion and red pepper and cook until soft, stirring often not to burn, for about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes, stirring often.
- Add cumin, paprika, chillies, salt and pepper, and stir to ensure the vegetables are coated with spices. Cook for another 1 minute until fragrant.
- Add diced tomatoes to the pan and stir well to combine. Simmer on medium heat for about 10-15 minutes until tomatoes have reduced and the sauce has thickened, using a spoon to gently break them up as they cook.
- Once the sauce had thickened, add the eggs. Using a spoon, carve a little whole into the tomato mixture and crack the eggs into the dish. There should be room in a large skillet to fit up to six eggs easily.
- Once the eggs are all cracked into the mixture, transfer the skillet to the oven for about 7-10 minutes until eggs are cooked to your liking.
- Once cooked, removed from the oven, top with crumbled cheese, cilantro and serve with a side of crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 226 calories
- Sugar: 6 grams
- Fat: 14 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 14 grams
Keywords: with feta, easy, healthy
