Shakshuka
Packed with veggies, healthy protein, and aromatic spices - this dish will be a crowd pleaser and a great addition to any meal!
Total Time:
50mins
Dietary Preference(s):
Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 1/4 teaspoon fine sea salt
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 28 ounce can of crushed tomatoes
- 2 tablespoons flat leaf parsley
- freshly ground black pepper to taste
- 5-6 large eggs
- 1/2 cup crumbled feta
- sourdough bread, for dipping
How to Make It
Preheat the oven to 375 degrees Fahrenheit.
Heat olive oil in a large, oven-safe skillet over medium heat then add the onion, bell pepper, and salt. Cook until the onions are translucent.
Preheat the oven to 375 degrees Fahrenheit.
Heat olive oil in a large, oven-safe skillet over medium heat then add the onion, bell pepper, and salt. Cook until the onions are translucent.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook for 2-3 minutes. Add the crushed tomatoes and the parsley.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook for 2-3 minutes. Add the crushed tomatoes and the parsley.
Stir, and let the mixture come to a simmer. Reduce the heat and simmer for 6 minutes. Season for salt and pepper.
Stir, and let the mixture come to a simmer. Reduce the heat and simmer for 6 minutes. Season for salt and pepper.
Make 5 or 6 well with a spoon and crack eggs into them. Season the eggs with salt and pepper. Bake for 8 to 12 minutes until the eggs have reached desired doneness.
Make 5 or 6 well with a spoon and crack eggs into them. Season the eggs with salt and pepper. Bake for 8 to 12 minutes until the eggs have reached desired doneness.
Top with the crumbled feta and parsley. Serve in bowls with sour dough bread on the side.
Top with the crumbled feta and parsley. Serve in bowls with sour dough bread on the side.
