By emensah m
Heat olive oil in a large skillet over medium heat.
Add sliced onion and cook until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper and cook for 3-4 more minutes until softened.
Add the crushed tomatoes to the skillet and stir well.
Season with paprika, cumin, salt, and black pepper to taste. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Using a spoon, make four small wells in the tomato mixture. 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 5-6 minutes.
Sprinkle crumbled feta cheese over the shakshuka.
Garnish with chopped fresh parsley.
Warm the whole-wheat pitas in the oven or on a skillet.
Serve the shakshuka hot, with the warmed pita on the side for dipping.
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This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features eggs, crushed tomatoes, small onion and other delicious ingredients. Contains 340 calories total.
Heat olive oil in a large skillet over medium heat.
Add sliced onion and cook until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the diced red bell pepper and cook for 3-4 more minutes until softened.
Add the crushed tomatoes to the skillet and stir well.
Season with paprika, cumin, salt, and black pepper to taste. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Using a spoon, make four small wells in the tomato mixture. 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 5-6 minutes.
Sprinkle crumbled feta cheese over the shakshuka.
Garnish with chopped fresh parsley.
Warm the whole-wheat pitas in the oven or on a skillet.
Serve the shakshuka hot, with the warmed pita on the side for dipping.
Calories per Serving: 340
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