By emensah m
Heat the olive oil in a large pan over medium heat.
Chop the onion and red bell pepper finely. Mince the garlic cloves.
Add the chopped onion and red bell pepper to the pan. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper is softened.
Stir in the minced garlic, smoked paprika, and a pinch of cumin. Cook for an additional minute until fragrant.
Add the crushed tomatoes to the pan. Season with salt and black pepper to taste, and bring the mixture to a simmer. Cook for about 5-7 minutes until it thickens slightly.
Make two small wells in the tomato mixture and crack the eggs into them. Cover the pan and cook for about 5-7 minutes, or until the egg whites are set and the yolks are still runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or on a dry pan for a few minutes.
If using, crumble the feta cheese over the cooked shakshuka and sprinkle with freshly chopped parsley before serving.
Serve the shakshuka hot, alongside the warm whole-wheat pita. Enjoy!
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This Breakfast Vegetarian Gluten-Free recipe is ready in 25 minutes and features large tomatoes or crushed tomatoes, red bell pepper, small onion and other delicious ingredients. Contains 350 calories total.
Heat the olive oil in a large pan over medium heat.
Chop the onion and red bell pepper finely. Mince the garlic cloves.
Add the chopped onion and red bell pepper to the pan. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper is softened.
Stir in the minced garlic, smoked paprika, and a pinch of cumin. Cook for an additional minute until fragrant.
Add the crushed tomatoes to the pan. Season with salt and black pepper to taste, and bring the mixture to a simmer. Cook for about 5-7 minutes until it thickens slightly.
Make two small wells in the tomato mixture and crack the eggs into them. Cover the pan and cook for about 5-7 minutes, or until the egg whites are set and the yolks are still runny.
While the eggs are cooking, warm the whole-wheat pita in a toaster or on a dry pan for a few minutes.
If using, crumble the feta cheese over the cooked shakshuka and sprinkle with freshly chopped parsley before serving.
Serve the shakshuka hot, alongside the warm whole-wheat pita. Enjoy!
Calories per Serving: 350
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