Shakshuka with Feta is a delicious and easy-to-make Middle Eastern dish consisting of poached eggs in a spicy tomato and pepper sauce, topped with crumbly feta cheese.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 1 large red bell pepper sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 1/4 teaspoon cayenne pepper or to taste
- 1 28-ounce can whole peeled tomatoes with juices
- 6 large eggs at room temperature
- 1 cup feta cheese crumbled
- 1/4 cup parsley chopped
- to taste salt and pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Cook until soft, about 5 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.
- Pour in the canned tomatoes with their juices, breaking them up with a spoon. Season with salt and pepper to taste. Simmer for 10 minutes to let the flavors meld.
- Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are just set, about 7-10 minutes.
- Remove from heat and sprinkle with crumbled feta cheese and chopped parsley before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 650mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 35IUVitamin C: 60mgCalcium: 15mgIron: 10mg