By emensah m
Chop the onion, bell pepper, and tomatoes (if using fresh). Mince the garlic cloves.
Heat 1 tbsp of olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomatoes, smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Make two wells in the tomato mixture, and carefully crack the eggs into each well.
Cover the skillet and cook the eggs for about 5 minutes, or until the whites are set but the yolks remain runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or on a skillet for about 2 minutes.
If using, crumble the feta cheese over the shakshuka just before the eggs are finished cooking.
Garnish with freshly chopped parsley.
Serve the shakshuka with warm whole-wheat pita on the side for dipping.
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This Breakfast Vegetarian Middle Eastern recipe is ready in 30 minutes and features large tomatoes (or canned crushed tomatoes), red bell pepper, small onion and other delicious ingredients. Contains 350 calories total.
Chop the onion, bell pepper, and tomatoes (if using fresh). Mince the garlic cloves.
Heat 1 tbsp of olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the tomatoes, smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Make two wells in the tomato mixture, and carefully crack the eggs into each well.
Cover the skillet and cook the eggs for about 5 minutes, or until the whites are set but the yolks remain runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or on a skillet for about 2 minutes.
If using, crumble the feta cheese over the shakshuka just before the eggs are finished cooking.
Garnish with freshly chopped parsley.
Serve the shakshuka with warm whole-wheat pita on the side for dipping.
Calories per Serving: 350
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