By emensah m
Dice the onion, garlic, red bell pepper, and tomatoes (if using fresh).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté until the onion is translucent, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes (or crushed tomatoes if using canned), smoked paprika, and cumin. Season with salt and black pepper to taste.
Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally until the sauce thickens.
Using a spoon, create two small wells in the tomato mixture and crack an egg into each well.
Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
While the eggs are cooking, toast the whole-wheat pita bread.
If using, crumble the feta cheese over the shakshuka just before serving.
Garnish with freshly chopped parsley. Serve with toasted whole-wheat pita.
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This Breakfast Brunch Vegetarian Healthy 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, garlic, red bell pepper, and tomatoes (if using fresh).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté until the onion is translucent, about 5 minutes.
Add the garlic and cook for an additional minute until fragrant.
Stir in the diced tomatoes (or crushed tomatoes if using canned), smoked paprika, and cumin. Season with salt and black pepper to taste.
Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally until the sauce thickens.
Using a spoon, create two small wells in the tomato mixture and crack an egg into each well.
Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
While the eggs are cooking, toast the whole-wheat pita bread.
If using, crumble the feta cheese over the shakshuka just before serving.
Garnish with freshly chopped parsley. Serve with toasted whole-wheat pita.
Calories per Serving: 350
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