By emensah m
Chop the onion, red bell pepper, and garlic finely.
If using fresh tomatoes, chop them into small pieces. If using canned crushed tomatoes, open the can and set aside.
Heat the olive oil in a medium-sized skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion turns translucent, about 3 minutes.
Add the chopped red bell pepper and continue to sauté for another 2-3 minutes until the peppers start to soften.
Stir in the tomatoes (fresh or canned), smoked paprika, cumin, salt, and black pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Make two wells in the tomato mixture with the back of a spoon and crack one egg into each well. Lightly season the eggs with salt and pepper.
Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set, but the yolks remain slightly runny.
While the shakshuka is cooking, warm the whole-wheat pita in a toaster or on a skillet for a minute or until soft.
If using, crumble the feta cheese over the cooked shakshuka and garnish with chopped fresh parsley.
Serve the shakshuka hot with the warm whole-wheat pita on the side for dipping.
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This Breakfast Vegetarian Mediterranean recipe is ready in 25 minutes and features large tomatoes or canned crushed tomatoes, red bell pepper, small onion and other delicious ingredients. Contains 340 calories total.
Chop the onion, red bell pepper, and garlic finely.
If using fresh tomatoes, chop them into small pieces. If using canned crushed tomatoes, open the can and set aside.
Heat the olive oil in a medium-sized skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion turns translucent, about 3 minutes.
Add the chopped red bell pepper and continue to sauté for another 2-3 minutes until the peppers start to soften.
Stir in the tomatoes (fresh or canned), smoked paprika, cumin, salt, and black pepper. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Make two wells in the tomato mixture with the back of a spoon and crack one egg into each well. Lightly season the eggs with salt and pepper.
Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set, but the yolks remain slightly runny.
While the shakshuka is cooking, warm the whole-wheat pita in a toaster or on a skillet for a minute or until soft.
If using, crumble the feta cheese over the cooked shakshuka and garnish with chopped fresh parsley.
Serve the shakshuka hot with the warm whole-wheat pita on the side for dipping.
Calories per Serving: 340
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