Shakshuka
Ingredients
The base
-
2
Tablespoons
Olive Oil
-
1
Large
Yellow Onion
-
3
cloves
Garlic
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
⅛
teaspoon
Cayenne Pepper
-
2
teaspoons
Cumin
-
1 ½
teaspoons
Ground Coriander
-
1
Tablespoon
Sweet Paprika
-
1
Roasted Red Pepper
sliced
-
1
14.5 oz can
Diced Tomatoes
-
1
29 oz can
Tomato Puree
-
6
oz
Feta Cheese
The eggs
The garnish
-
1
Handful
Fresh Cilantro Leaves
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, add olive oil and heat.
- Sauté the onions until soft and slightly golden, about 15-20 minutes.
- Reduce heat to medium-low, add garlic and spices, and cook for a minute.
- Stir in roasted red pepper, diced tomatoes, and tomato puree, and simmer until hot.
- Add feta cheese and stir gently to distribute without blending.
- Crack eggs into the hot tomato mixture, spacing them evenly, and sprinkle with salt and pepper.
- Transfer the skillet to the oven for 5-10 minutes until eggs are cooked but yolks remain soft.
- Garnish with fresh cilantro and serve, ideally with bread or over grits.
Nutrition Facts (estimated)
Servings
4 servings
Calories
335
Total fat
20g
Total carbohydrates
20g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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