By emensah m
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until soft and translucent.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for an additional 2-3 minutes until the bell pepper starts to soften.
Stir in the can of crushed tomatoes, 1 teaspoon paprika, 1 teaspoon cumin, and season with salt and black pepper to taste. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Using a spoon, make four small wells in the tomato sauce. Crack one egg into each well, taking care not to break the yolks.
Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
Sprinkle the crumbled feta cheese over the shakshuka and garnish with fresh parsley if desired. Remove from heat.
Warm the whole-wheat pitas in a toaster or oven until they are soft and pliable. Serve alongside the shakshuka for dipping.
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This Breakfast Brunch Middle-Eastern Vegetarian recipe is ready in 30 minutes and features eggs, crushed tomatoes, small onion and other delicious ingredients. Contains 350 calories total.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until soft and translucent.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for an additional 2-3 minutes until the bell pepper starts to soften.
Stir in the can of crushed tomatoes, 1 teaspoon paprika, 1 teaspoon cumin, and season with salt and black pepper to taste. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Using a spoon, make four small wells in the tomato sauce. Crack one egg into each well, taking care not to break the yolks.
Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
Sprinkle the crumbled feta cheese over the shakshuka and garnish with fresh parsley if desired. Remove from heat.
Warm the whole-wheat pitas in a toaster or oven until they are soft and pliable. Serve alongside the shakshuka for dipping.
Calories per Serving: 350
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