By emensah m
Preheat oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add sliced onion and diced red bell pepper. Cook for about 5 minutes, until the onion becomes translucent.
Add minced garlic and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Make four small wells in the sauce and crack an egg into each well.
Cover the skillet and cook until the egg whites are set but yolks remain soft, about 5-7 minutes.
Sprinkle crumbled feta cheese over the shakshuka and cover for another minute to let the cheese slightly melt.
Warm the whole-wheat pitas in the preheated oven for 5 minutes.
Garnish the shakshuka with fresh parsley before serving.
Serve the shakshuka hot with warm whole-wheat pitas.
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This Breakfast Brunch Vegetarian recipe is ready in 35 minutes and features eggs, crushed tomatoes, onion and other delicious ingredients. Contains 350 calories total.
Preheat oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add sliced onion and diced red bell pepper. Cook for about 5 minutes, until the onion becomes translucent.
Add minced garlic and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Make four small wells in the sauce and crack an egg into each well.
Cover the skillet and cook until the egg whites are set but yolks remain soft, about 5-7 minutes.
Sprinkle crumbled feta cheese over the shakshuka and cover for another minute to let the cheese slightly melt.
Warm the whole-wheat pitas in the preheated oven for 5 minutes.
Garnish the shakshuka with fresh parsley before serving.
Serve the shakshuka hot with warm whole-wheat pitas.
Calories per Serving: 350
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