Shakshuka with Feta
Eggs gently simmered in a spiced chunky tomato and red pepper sauce.
Servings 4 servings
Calories 199kcal
Ingredients
- 2 tablespoons oil
- 1 medium onion
- ½ tablespoon garlic
- 6-7 large plum tomatoes ref note 1
- 2 tablespoon tomato paste
- 1 roasted red bell pepper
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 teaspoon salt
- 4-5 eggs
- ⅓ cup feta
Instructions
- Heat oil in a large skillet. Saute onion and garlic until softened.
- Add tomatoes and cook until the tomatoes have softened and the mixture comes together. If using fresh tomatoes, it will take a little longer to come together. Add a pinch of salt for the tomatoes to cook faster.
- To the mixture, add roasted red pepper, tomato paste, and spices. Saute for another 1 minute.
- Stir in 1/3 cup water(add more or less, to get the desired consistency).
- Using a spatula make small 4-5 wells in the mixture. Break eggs in each well. Cover the skillet with a lid and let the eggs cook until the desired doneness.
- Sprinkle with crumbed feta and cilantro leaves.
Video
Notes
- Use a 28oz tomato can, if not use fresh tomatoes.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 175mg | Sodium: 983mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 21mg | Calcium: 117mg | Iron: 2mg