By emensah m
Dice the onion, chop the red bell pepper, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until translucent.
Add the chopped red bell pepper and minced garlic. Cook for another 2-3 minutes until softened.
If using fresh tomatoes, chop them roughly. Add them to the skillet. If using canned crushed tomatoes, add them directly. Cook and stir for about 10 minutes until the sauce thickens.
Stir in the smoked paprika, cumin, salt, and black pepper to taste.
Make two wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the eggs are cooked to your preference.
If using, crumble the feta cheese on top and allow it to warm through for a minute. Garnish with fresh parsley.
Warm the whole-wheat pita in a toaster or oven for a few minutes until slightly crisp. Cut into wedges.
Serve the shakshuka hot, with the pita wedges on the side for dipping.
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This Breakfast Vegetarian Middle Eastern recipe is ready in 30 minutes and features large tomatoes, red bell pepper, small onion and other delicious ingredients. Contains 350 calories total.
Dice the onion, chop the red bell pepper, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until translucent.
Add the chopped red bell pepper and minced garlic. Cook for another 2-3 minutes until softened.
If using fresh tomatoes, chop them roughly. Add them to the skillet. If using canned crushed tomatoes, add them directly. Cook and stir for about 10 minutes until the sauce thickens.
Stir in the smoked paprika, cumin, salt, and black pepper to taste.
Make two wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the eggs are cooked to your preference.
If using, crumble the feta cheese on top and allow it to warm through for a minute. Garnish with fresh parsley.
Warm the whole-wheat pita in a toaster or oven for a few minutes until slightly crisp. Cut into wedges.
Serve the shakshuka hot, with the pita wedges on the side for dipping.
Calories per Serving: 350
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