Mediterranean 25 min

Shakshuka with Feta

Name: Shakshuka with Feta
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 large eggs; 3 tablespoons olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 can (28 oz) whole peeled tomatoes, crushed by hand; 2 teaspoons smoked paprika; 1 teaspoon cumin; 1/2 teaspoon Aleppo pepper; 1/2 teaspoon sugar; 4 oz feta cheese, crumbled; Fresh parsley and za'atar for garnish; Crusty bread for serving

vegetariangluten-freequickbreakfastone-pan

Ingredientsfor 2

320

Cal

18g

Protein

20g

Carbs

20g

Fat

16 large eggs
23 tablespoons olive oil
31 large yellow onion, diced
41 red bell pepper, diced
54 cloves garlic, minced
61 can (28 oz) whole peeled tomatoes, crushed by hand
72 teaspoons smoked paprika
81 teaspoon cumin
91/2 teaspoon Aleppo pepper
101/2 teaspoon sugar
114 oz feta cheese, crumbled
12Fresh parsley and za'atar for garnish
13Crusty bread for serving

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Instructions

1
Heat olive oil in a large oven-safe skillet over medium heat. Cook onion and bell pepper for 8–10 minutes until softened. Add garlic, smoked paprika, cumin, and Aleppo pepper. Stir 1 minute.
2
Add hand-crushed tomatoes with their juices and sugar. Simmer for 12–15 minutes, stirring occasionally, until the sauce thickens and the oil rises to the top. Season with salt.
3
Make 6 wells in the sauce. Crack one egg into each well. Scatter feta over the sauce. Cover and cook on medium-low for 5–8 minutes until whites are just set. Garnish with fresh parsley and za'atar. Serve directly from the pan with crusty bread.