By emensah m
Chop the onion, red bell pepper, and garlic finely. If using fresh tomatoes, chop them as well.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the red bell pepper and garlic to the skillet, and continue to cook for another 3 minutes, stirring occasionally.
Stir in the tomatoes (chopped or canned) along with the smoked paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, or until it slightly thickens.
Make two wells in the tomato mixture and crack the eggs into each well. Cover the skillet and let the eggs poach in the sauce for about 5 minutes, or until the whites are set, but the yolks are still runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or oven for about 2 minutes.
Once the eggs are cooked to your liking, sprinkle crumbled feta cheese (if using) and fresh parsley over the shakshuka.
Serve the shakshuka hot with warm whole-wheat pita on the side for dipping.
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This Breakfast Vegetarian Mediterranean Middle Eastern recipe is ready in 30 minutes and features large tomatoes or crushed tomatoes, red bell pepper, small onion and other delicious ingredients. Contains 400 calories total.
Chop the onion, red bell pepper, and garlic finely. If using fresh tomatoes, chop them as well.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the red bell pepper and garlic to the skillet, and continue to cook for another 3 minutes, stirring occasionally.
Stir in the tomatoes (chopped or canned) along with the smoked paprika, cumin, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, or until it slightly thickens.
Make two wells in the tomato mixture and crack the eggs into each well. Cover the skillet and let the eggs poach in the sauce for about 5 minutes, or until the whites are set, but the yolks are still runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or oven for about 2 minutes.
Once the eggs are cooked to your liking, sprinkle crumbled feta cheese (if using) and fresh parsley over the shakshuka.
Serve the shakshuka hot with warm whole-wheat pita on the side for dipping.
Calories per Serving: 400
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