By emensah m
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onion and diced red bell pepper to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and the pepper softens.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the can of crushed tomatoes, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Make four wells in the tomato mixture using the back of a spoon. Crack an egg into each well.
Cover the skillet and cook the eggs to your preferred doneness, about 5-8 minutes for runny yolks or longer for firm yolks.
Sprinkle 40 g of crumbled feta cheese over the top of the shakshuka.
Garnish with a handful of fresh parsley before serving.
Warm the whole‑wheat pitas in the oven or toaster.
Serve the shakshuka hot with the warm whole‑wheat pitas on the side.
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This Breakfast Middle Eastern Vegetarian recipe is ready in 35 minutes and features eggs, crushed tomatoes, onion and other delicious ingredients. Contains 350 calories total.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onion and diced red bell pepper to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and the pepper softens.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the can of crushed tomatoes, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Make four wells in the tomato mixture using the back of a spoon. Crack an egg into each well.
Cover the skillet and cook the eggs to your preferred doneness, about 5-8 minutes for runny yolks or longer for firm yolks.
Sprinkle 40 g of crumbled feta cheese over the top of the shakshuka.
Garnish with a handful of fresh parsley before serving.
Warm the whole‑wheat pitas in the oven or toaster.
Serve the shakshuka hot with the warm whole‑wheat pitas on the side.
Calories per Serving: 350
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