By emensah m
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper. Sauté for about 5 minutes until the onion becomes translucent, stirring occasionally.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, occasionally stirring until the sauce thickens slightly.
Using the back of a spoon, create 4 small wells in the tomato sauce. Crack an egg into each well. Cover the skillet and cook for about 6-8 minutes, or until the eggs are cooked to your liking.
Sprinkle the crumbled feta cheese over the top. Cover the skillet for another minute to warm the cheese.
Garnish the shakshuka with fresh parsley and serve hot with whole-wheat pita for dipping.
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This Breakfast Middle Eastern Vegetarian recipe is ready in 30 minutes and features eggs, crushed tomatoes, onion and other delicious ingredients. Contains 430 calories total.
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and diced red bell pepper. Sauté for about 5 minutes until the onion becomes translucent, stirring occasionally.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, occasionally stirring until the sauce thickens slightly.
Using the back of a spoon, create 4 small wells in the tomato sauce. Crack an egg into each well. Cover the skillet and cook for about 6-8 minutes, or until the eggs are cooked to your liking.
Sprinkle the crumbled feta cheese over the top. Cover the skillet for another minute to warm the cheese.
Garnish the shakshuka with fresh parsley and serve hot with whole-wheat pita for dipping.
Calories per Serving: 430
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